RECIPE: Striploin tostadas spice up Cinco de Mayo

WINNIPEG — Cinco de Mayo is Spanish for May 5 — a day many Mexicans celebrate their heritage.

Officially it marks the underdog win of Mexican forces over the French in the Battle of Puebla on May 5, 1862. It’s marked with parades and street festivals.

READ MORE: Cinco de Mayo cocktails

You can create your own Mexican fiesta with help from this recipe for striploin tostadas from Winnipeg foodie and blogger Shel Zolkewich:

Striploin Tostadas


  • 1 large onion, sliced
  • 1 large jalapeño
  • 1 tablespoon canola oil
  • 1 tablespoon Montreal steak spice
  • 1 12-ounce striploin steak
  • 3 tostadas
  • 1 mango, cubed
  • 3 tablespoons feta, crumbled
  • cilantro


1. Heat canola oil over medium high heat. Add onions and jalapeño. Saute until onions are caramelized, about 20 minutes.

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2. Sprinkle Montreal steak spice liberally on striploin. Grill until medium rare. Let rest 10 minutes, then slice into strips.

3. On each tostada, pile onions, a couple of strips of steaks, fresh mango and feta. Top with cilantro. Slice jalapeno and add a few slices on the side.

Makes three tostadas.

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