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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep26 - Beef Tostada, Guacamole & Mango Salsa

Team: JP & Nelly


Prep: 1 hour 30 mins

Cook:  25 mins

Serves: 4



600g rump steak



150g (1 cup) flour

1 tsp baking powder

1 tsp salt

125ml water

1 tbs olive oil


Spice Rub

2 tsp olive oil

2 tsp smoked paprika

2 tsp ground cumin

2 tsp ground coriander

½tsp cayenne pepper


Pickled Jalapeno & Onion

125ml apple cider vinegar

2 tbs caster sugar

¼tsp salt

1 fresh jalapeno chilli, thinly sliced

½small red onion, thinly sliced


Yoghurt Sauce

250ml plain Greek yoghurt

1 small garlic clove, crushed

1 tbs lime juice


Mango Salsa

1 firm ripe mango, cut into 1cm dice

1 long red chilli, finely chopped

½cup finely chopped coriander

juice of 1 lime



1 large ripe avocado, mashed

½small red onion, finely chopped

1 small garlic clove, crushed

Juice of 1 lime



  1. To make the tostadas, sift combined flour, baking powder and salt into a bowl. Drizzle in combined water and oil, mixing to form a dough. Knead on a lightly floured surface until smooth and elastic.
  2. Divide dough into four portions. Roll portions into balls. Place on a plate and cover with plastic wrap. Set aside to rest for 30 minutes.
  3. To make spice rub, combine all ingredients in a bowl. Add steaks and rub all over to coat. Set aside to come to room temperature.
  4. To pickle jalapenos and onion, stir vinegar, water, sugar and salt in a small saucepan over medium heat until sugar dissolves and mixture is hot. Remove from heat. Add jalapeno and onion. Set aside to cool.
  5. To make yoghurt sauce, combine all ingredients in a bowl. Refrigerate.
  6. To make salsa, combine all ingredients in a bowl. Set aside.
  7. To make guacamole, combine all ingredients in a bowl. Refrigerate.
  8. Heat an oiled chargrill pan over high heat. Cook steaks for 1-2 minutes on each side (depending on thickness). Transfer to a warm plate to rest for 10 minutes. Slice thinly.
  9. To finish making tostadas, roll each dough ball out between two sheets of baking paper, into a 20cm round. Cut into quarters.
  10. Deep fry pastry quarters a couple at a time, lightly pushing down on them with a whisk, so that they curl into a basket shape. Drain on absorbent paper.
  11. To assemble, fill tostadas with salsa, guacamole, sliced steak, yoghurt sauce and pickled jalapeno and onion.



  • If time permits, marinate the steak in the fridge overnight to allow spice flavours to develop.
  • For a quick version of this recipe, use ready made tortillas.