Wisconsin Potato and Vegetable Growers Association

Grilled Steak and Potato Tostadas with Chimichurri Sauce

Grilled Steak and Potato Tostadas with Chimichurri Sauce

Grilled Steak and Potato Tostadas with Chimichurri Sauce

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Course Appetizers and Snacks, Main Dish
Calories 2297 kcal


  • 8 corn tortillas
  • nonstick cooking spray
  • 10 oz beef tenderloin
  • 6 round white Wisconsin potatoes medium-sized
  • 2 tsp Cumin
  • 1 Small red onion thinly sliced
  • 4 Roma tomatoes thinly sliced
  • 1 cup fresh baby spinach shredded

Chimichurri Sauce

  • 1/2 cup Fresh parsley finely chopped
  • 3 Tbsp fresh oregano finely chopped
  • 4 Garlic cloves finely minced
  • 4 Green onions finely minced
  • 1/2 cup olive oil
  • 3 Tbsp Red wine vinegar
  • 2 Tbsp fresh lemon juice
  • salt & pepper to taste


  • Crisp up the corn tortillas by preheating the oven to 400°, spraying both sides of the tortillas with cooking spray, and placing them on a rimmed baking pan.
  • Bake for approximately 10 minutes, until crispy.
  • Prepare the potatoes by washing them thoroughly and dicing into bite-sized pieces.
  • Place the diced potatoes into a bowl and drizzle with two tablespoons of olive oil.
  • Add the cumin, salt and pepper, and mix well.
  • Place the seasoned potatoes into a grill basket and grill for approximately 35 minutes on high heat until golden brown and fork tender.
  • Season the beef tenderloin with steak seasoning, place on the grill and cook to medium-well.
  • Remove from grill, cover loosely with a tent of aluminum foil and allow to rest for 10 minutes prior to slicing into thin pieces.
  • Prepare the chimichurri sauce by combining all ingredients for the sauce together in a medium-sized bowl and mixing well.


  • To assemble the grilled steak and potato tostadas, place a crispy corn tortilla onto a plate. Pile 1/2 cup of the grilled potatoes onto the tortilla place three to four slices of the grilled steak over the potatoes.
  • On top of the steak add a large pinch of shredded spinach, a few slices of tomato and some slivers of onion.
  • Drizzle on about a tablespoon or so of the chimichurri sauce and serve.


Calories: 2297kcalCarbohydrates: 114gProtein: 69gFat: 178gSaturated Fat: 41gPolyunsaturated Fat: 17gMonounsaturated Fat: 107gCholesterol: 198mgSodium: 284mgPotassium: 2273mgFiber: 19gSugar: 10gVitamin A: 5128IUVitamin C: 87mgCalcium: 352mgIron: 16mg
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