Try these tasty tostadas for lunch or supper. Marinating the skirt steak overnight will maximise the flavour of the meat and leaving the shallots to marinade in lime juice at the same time will add a zingy freshness to the finished dish. Simple scale up the ingredients for a fantastic dish for larger gatherings.

Steak, Shallot & Black Bean Tostadas
(© UK Shallots)
Steak, Shallot & Black Bean Tostadas
Print Recipe
Nutrition Facts
Steak, shallot and black bean tostadas
Amount Per Serving
Calories 494 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Trans Fat 1g
Cholesterol 63mg21%
Sodium 902mg39%
Potassium 1185mg34%
Carbohydrates 67g22%
Fiber 19g79%
Sugar 5g6%
Protein 38g76%
Vitamin A 47IU1%
Vitamin C 17mg21%
Calcium 147mg15%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Steak, shallot and black bean tostadas

Tasty steak with spicy shallots and black beans
Prep Time10 mins
Cook Time30 mins
Marinade8 hrs
Total Time8 hrs 40 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 494kcal


  • Frying pan or griddle
  • Saucepan
  • Bowl
  • Baking sheet


  • 400 g skirt steak
  • 1 pack of Mexican spice mix
  • 3 tsp olive
  • 1.5 limes
  • 8 shallots
  • 780 g tinned black beans drained
  • 8 corn tacos
  • Sour cream and coriander to serve


  • The night before put the steak into the marinade bag, reserve 1 tsp of the spice mix and put the rest in with the steak, 2 tsp of oil and the juice of half the lime. Give the bag a good shake to coat the meat and leave in the fridge to marinade overnight.
  • Slice 6 of the shallots very finely, put in a bowl and squeeze over the juice of the remaining lime, the cloves and chilli, cover and leave in the fridge to marinade too.
  • The next day, take the steak and shallots out of the fridge to come up to room temperature. Heat the oven to 200°C / 180°C fan. Heat a frying pan or griddle to hot and cook the steak on each side for 3-4 minutes for medium/rare, cook longer if it suits your taste. Once cooked set aside to rest.
  • While the steak is cooking, finely dice the remaining shallots, heat the remaining oil in a saucepan and gently cook the shallots for 3-4 minutes. Tip the beans into the pan along with the reserved seasoning and heat through. Once the beans are warm remove from the heat and mash with a fork, taste and season.
  • Lay the tacos on a baking sheet and warm them in the oven for 6-7 minutes until they are crisp. Take them out of the oven and keep warm.
  • To construct the tostadas, spread the tacos with beans, slice the steak and lay some pieces on top then finish with the shallot salsa, sour cream and coriander.


Calories: 494kcal | Carbohydrates: 67g | Protein: 38g | Fat: 10g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 902mg | Potassium: 1185mg | Fiber: 19g | Sugar: 5g | Vitamin A: 47IU | Vitamin C: 17mg | Calcium: 147mg | Iron: 7mg

Recipe courtesy of UK Shallots



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