Kunchi’s Charcoal-Grilled Tri-Tip Tostadas

 Kunchi’s Charcoal-Grilled Tri-Tip Tostadas

 

Smoky, marinated tri-tip served over a crisp foundation with vibrant tropical toppings.

 Ingredients

 The Steak & Marinade

  1.5 - 2 lbs Tri-tip steak

  Kunchi’s Fajita Marinade:

    ½ cup fresh cilantro, chopped

    3 cloves garlic, chopped

    ½ red onion, finely diced

    2 tbsp The Blaxican Fajita Seasoning

    ½ cup olive oil

    4 tbsp red wine vinegar

 The Foundations

  Corn Tostada Shells 

  House Black Beans: Warm and seasoned

  Yellow Rice: For a side pairing

 The Fresh Toppings

  Homemade Guacamole  Mango Salsa  Queso Fresco: Crumbled

  Fresh Lime Wedges

 Instructions

 1. Marinate the Beef

In a medium bowl, whisk together the cilantro, garlic, red onion, The Blaxican seasoning, olive oil, and red wine vinegar. Taste and adjust if necessary. Coat the tri-tip thoroughly and let it marinate for 30 minutes. Don't marinate your beef for too long as it can change the texture of the meat and cause it to be chewy when cooked. 

 2. The Charcoal Grill

 A. Setup: Prepare your charcoal grill for high-heat searing.

 B. The Char: Grill the tri-tip over direct heat. Given the thickness of tri-tip, aim for a beautiful crust on the outside while maintaining a juicy, medium-rare center (approx. 130°F or 54°C internal).

 C. Rest: This is crucial! Let the steak rest for at least 10 minutes.

D. The Cut: Slice against the grain into thin strips, then cube or chop into bite-sized pieces for the tostada.

 3. Build the Tostada

  Layer 1: Spread a hearty layer of your house black beans onto the tostada shell to act as the "glue."

  Layer 2: Add a generous portion of the grilled tri-tip.

  Layer 3: Top with a large dollop of homemade guacamole.

  Layer 4: Finish with the mango salsa and a sprinkle of queso fresco.

 Serving Suggestion

Serve two tostadas per plate with a side of fluffy yellow rice and two lime wedges to cut through the richness of the steak and beans.