Tostadas with Silver Fern Farms New York Strip Steaks
Photography by Manja Wachsmuth.
Brought to you by Silver Fern Farms
One pack of delicious Silver Fern Farms Grass-fed Beef, so many fabulous options.
Serves: 8
INGREDIENTS
1 pack of Silver Fern Farms New York Strip Steaks
2 fresh corn cobs
olive oil
8 x 10cm corn tortillas
1½ cups grated aged cheddar cheese
sea salt and ground pepper
Toppings
Green Herb and Mustard Salsa
3 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
½ cup each tightly packed mint and parsley leaves
1 tablespoon capers
2 cloves garlic, crushed sea salt and ground pepper
sour cream, sliced avocado, crumbled feta, sliced green chillis and coriander
METHOD
Rub the corn cobs with a little oil, season then grill on a preheated grill plate until lightly golden. Cut down the side of the cobs to remove the kernels.
Remove the Silver Fern Farms New York Strip Steaks from the fridge and packaging. Season with pepper and 1 teaspoon olive oil. Allow to rest at room temperature for 10 minutes. Salt the meat just prior to cooking.
Place the tortillas on a flat, lined baking tray and top each one with cheese, leaving a 1cm border. Bake for 8 minutes or until the cheese is melted and golden.
Heat a pan on a medium-high heat. Cook the Silver Fern Farms New York Strip Steaks for 3–4 minutes each side.
Transfer to a plate, cover lightly and rest for 5 minutes before slicing thinly against the grain.
To serve: Spread each tostada with sour cream, then top with corn, avocado, feta, sliced steak, green chillis and coriander. Drizzle with the salsa and serve immediately. Makes 8
Green herb and mustard salsa. Whisk the oil, vinegar and mustard in a bowl and season with salt and pepper.
Place the herbs, capers and garlic on a chopping board and chop everything together to form a coarse chunky paste. Add to the bowl and combine. Serves 8.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
RecipeCumin-Spiced Silver Fern Farms Lamb Leg Roast with Roasted Baby Veges, Caramelised Onions and Fresh Herb Salad
Article by Sarah Tuck
RecipeQuick Roasted Silver Fern Farms Beef Eye Fillet Steaks with a Warm Winter Freekeh Salad
Article by Sarah Tuck
RecipeSweet Potato and Coconut Curry with Silver Fern Farms Eye Fillet Steak
Article by Claire Aldous
RecipeSteak with Burrata, Tomatoes and Mustard Dressing
Article by Claire Aldous
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.