Pan-Grilled American Wagyu and Avocado Tostada with Tangerine Radish Salsa
The earthy flavor of the beef and the salsa’s bright citrus, gentle pungent heat and refreshing crunch showcase the appeal of each element while acting together in perfect harmony. The tortillas may be made two days in advance, and the salsa several hours ahead.
Achieve Flavor-Infused Wagyu Tostadas with Versatile Hybrid Cookware
The Pan-Grilled American Wagyu and Avocado Tostada with Tangerine Radish Salsa is a vibrant and flavorful dish that combines premium ingredients for an exceptional culinary experience. The rich, marbled American Wagyu steak, known for its tenderness and deep, buttery flavor, is perfectly seared using an Anolon X 12-Inch Hybrid Nonstick Frying Pan. This pan ensures even heat distribution and a superior sear, enhancing the steak's natural flavors. The Wagyu is paired with creamy avocado, providing a delightful contrast in both texture and taste.
Complementing this exquisite combination is a refreshing tangerine radish salsa, adding a burst of citrusy brightness and a slight peppery kick. The salsa's vibrant colors and zesty flavors elevate the tostada, making it a feast for both the eyes and the palate. Served on a crispy tostada, this dish is a harmonious blend of rich, creamy, and fresh elements, showcasing the versatility of American Wagyu and the culinary precision achieved with hybrid cookware.
- Yield:
Makes 6 main or 12 appetizer servings
- Course:
Lunch
Ingredients
Salsa
- 14 Ojai Pixie tangerines , or 5-6 Navel oranges
- 1 medium jicama, peeled and cut in 2” matchsticks, about 3 cups
- 5 large or 7-8 small radishes, cut in matchsticks, 1 1/2 cups
- 2 jalapeño peppers, seeded and finely chopped
- 1 small red onion, very thinly slices, 1/2 cup
- 1/4 cup fresh lime juice
- 1/4 cup chopped fresh cilantro
- 1 teaspoon salt
Steak:
- 1/4 cup brown sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 2 Snake River Farms New York strip steaks, about 16 ounces each
- 1 teaspoon salt
Tostadas:
- Canola oil
- 12 6-inch corn tortillas
- 3 ripe Hass avocados, peeled and pitted
- 2 tablespoons fresh lime juice
Garnish:
- 3/4 cup Mexican crema or sour cream
- 1/2 cup crumbled queso fresco
Directions
- Make the salsa: Remove the peel and pith from the tangerines and cut each across into 1/4” thick slices. Cut each slice into six wedges (you should have about 1 ½ cups); transfer to a medium bowl. Add the jicama, radishes, jalapeño peppers, onion, lime juice, cilantro and salt and set aside.
- Make the Steaks: Season the steaks with the salt. Combine the sugar, cumin and cayenne in a small bowl and rub the mixture on the both sides of the steaks; let stand at room temperature.
- Make the Tostadas: Heat 1/2-inch canola oil in an Anolon Tri-Ply Clad 8.5-Inch French Skillet over medium. When the oil is hot, add one tortilla to the skillet and cook, turning every 30 seconds, until lightly browned and crisp, about 1-1 1/2 minutes per side. Transfer to a large baking sheet lined with paper towel to drain. Repeat with remaining tortillas.
- Mash the avocado in a bowl with the lime juice until fairly smooth.
- Heat an Anolon Tri-Ply Clad 12-Inch Deep Round Grill Pan over medium until hot. Add the steaks and cook, turning once, about 9-10 minutes total for medium-rare. Transfer to a cutting board, cover loosely with foil and let rest 5 minutes.
- Arrange tortillas on a work surface and spread each with an equal amount of the avocado, leaving a small border around the edge. Thinly slice the steaks across the grain into approximately 36 slices. Top each tortilla with 3 slices of beef. Drain excess liquid from the salsa and top the steak with about 1/3 cup.
- To garnish, drizzle each tostada with some crema and sprinkle with cheese. Serve immediately.