Roasted Garlic Backstrap Tostados

These grilled tostados feature diced up backstrap and a layer of roasted garlic for extra flavor

By author of Timber 2 Table Wild Game Recipes Print Recipe
prep time
cook time
5-10
serves
Easy
difficulty

Tostados are basically just flat tacos. Pile up your favorite ingredients on a tortilla; then pop it on the Traeger Grill till the cheese has melted and everything is warmed through. Traditional tostados feature a layer of refried beans under the main toppings. This version replaces the beans with creamy roasted garlic for extra flavor. 

These backstrap tostados include a layer of roasted garlic for extra flavor.

We top the garlic with cheese, diced up grilled backstrap, salsa, and more cheese. Then we put them back on the grill to heat through. 

Sprinkle the garlic with shredded cheese, then pile on backstrap and salsa and sprinkle with crumbled cheese.

Season your backstrap steaks with your favorite Tex Mex style seasoning and grill to rare. You will dice the meat up and put it back on the grill for a few minutes, so don’t overcook the venison in the first go round. 

Grill the backstrap to rare.

The great thing about these tostados is how easy it is to make them your own. Add diced jalapeño, roasted green chiles, spicy salsa — you name it. Roasting the garlic is simple. Cut the tops off the garlic bulb, exposing the cloves. Place the garlic on a sheet of foil, drizzle on some olive oil, give them a sprinkle of salt, then wrap tightly with foil to form a pouch. Cook in the oven at 350 degrees for about 45 minutes. Let the garlic cool; then squeeze the roasted garlic out like toothpaste into a bowl. 

Wrap the garlic in foil and roast until it is tender and mild in flavor.

 

Ingredients

 

2 pounds backstrap, cut into 1-inch steaks

12 soft taco sized tortillas, the fresher the better

8 heads of garlic, roasted

2 tablespoons Pit O Heaven Fiesta Pit Grit

3 cups shredded queso quesadilla cheese

2 cups queso fresco cheese, crumbled

2 cups fire roasted salsa

Cooking Instructions

Roast the garlic, allow it to cool, then squeeze the roasted garlic out of the heads into a bowl. Use a fork to break the garlic apart and stir to a smooth paste. Check for salt and add a pinch, if necessary. 

Cool the garlic and squeeze it out of the bulbs before sprinkling with salt.

Season the backstrap well on all sides with Pit O Heaven Fiesta Pit Grit from WhiteBreadBBQ or other Tex Mex style seasoning blend. Grill at 350 degrees for 6-7 minutes per side or until the steaks reach about 120 degrees internal temperature. The meat will get grilled again, so take care not to overcook. 

Season the backstrap steaks on both sides.

Rest the steaks for five minutes; then dice into ½” cubes. 

On a fresh corn or flour tortilla, spread a thin layer of roasted garlic.

Spread a thin layer of roasted garlic over the tortilla.

Sprinkle queso quesadilla cheese over the garlic. Pile on diced backstrap, top with a few tablespoons of salsa, and add a sprinkle crumbled queso fresco. Repeat with remaining tortillas. 

Place the tortillas directly on the grill rack and cook until the cheese has melted.

Place the filled tortillas directly on the hot grill racks. Cook for 10 minutes or until the tortilla is toasted and the cheese has melted. Top with freshly chopped cilantro and lime juice just before serving. 

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