A fresh, flavorful, and low-carb meal that’s packed with protein and healthy fats. Tender grilled steak is layered over a crispy tostada shell, topped with creamy homemade guacamole and vibrant pico de gallo for the perfect balance of textures and flavors. Ideal for lunch, dinner, or a quick healthy snack.
Ingredients
For the Steak
1 pound (450 g) flank steak, sirloin steak, or ribeye
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon cumin
Salt and black pepper to taste
For the Low-Carb Tostada Shell
1 cup shredded mozzarella cheese
OR
1 cup almond flour
1 egg
½ teaspoon salt
For the Guacamole
2 ripe avocados
1 tablespoon fresh lime juice
½ teaspoon salt
¼ teaspoon black pepper
For the Pico de Gallo
2 medium tomatoes, diced
¼ cup red onion, finely diced
2 tablespoons fresh cilantro, chopped
1 tablespoon lime juice
Salt to taste
Instructions
Step 1: Prepare the Steak
Pat the steak dry using paper towels.
Rub both sides with olive oil, garlic powder, paprika, cumin, salt, and black pepper.
Allow the steak to rest for 15–20 minutes so the flavors can penetrate the meat.
Heat a grill or grill pan over medium-high heat.
Cook the steak for approximately 4–5 minutes per side for medium-rare, or longer depending on your preferred doneness.
Transfer to a cutting board and let it rest for 5–10 minutes before slicing.
Slice thinly against the grain for maximum tenderness.
Step 2: Make the Low-Carb Tostada Shell
Cheese Version
Spread shredded mozzarella into a thin circle on a parchment-lined baking sheet.
Bake at 400°F (200°C) for 8–10 minutes until golden and crispy.
Allow to cool completely before removing.
Almond Flour Version
Mix almond flour, egg, and salt.
Form into thin circles on a baking sheet.
Bake at 375°F (190°C) for 10–12 minutes until lightly golden and crisp.
Let cool before assembling.
Step 3: Prepare the Guacamole
Cut the avocados in half and remove the pits.
Scoop the flesh into a bowl.
Add lime juice, salt, and black pepper.
Mash with a fork until smooth or slightly chunky according to your preference.
Taste and adjust seasoning if necessary.
Step 4: Make the Pico de Gallo
In a medium bowl, combine diced tomatoes, red onion, cilantro, lime juice, and a pinch of salt.
Mix gently until everything is evenly coated.
Let sit for 5 minutes to allow the flavors to blend.
Step 5: Assemble the Tostada
Place the crispy tostada shell on a serving plate.
Arrange a generous amount of sliced grilled steak on top.
Spread the guacamole evenly over the steak.
Top with a large spoonful of fresh pico de gallo.
Garnish with extra cilantro and a lime wedge if desired.
Tips for Success
Let the steak rest before slicing to keep it juicy.
Slice against the grain for the most tender texture.
Fresh lime juice makes a huge difference in both the guacamole and pico de gallo.
For extra heat, add diced jalapeños to the pico de gallo.
Serve immediately to maintain the tostada’s crisp texture.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Servings
4 tostadas
This Steak Tostada with Guacamole & Pico de Gallo delivers smoky grilled steak, creamy avocado, and fresh zesty toppings on a crispy low-carb base. It’s a restaurant-quality meal that’s surprisingly easy to make at home and perfect for anyone looking for a satisfying, healthier alternative to traditional tacos. 🥩🥑🌮✨
