Grilled Steak Tostadas Food

ESPRESSO CHILI MARINATED STEAK TOSTADAS

Steps:

• Smash the garlic cloves on a cutting board, sprinkle with the salt and with the side of a large knife, mash and smear the mixture to a coarse paste. Scrape into an 8-by-8-inch baking dish. Stir in the espresso, chili powder, oil, 1 1/2 teaspoons salt and 1 teaspoon pepper. Add the steak and coat evenly in the mixture. Cover and let marinate at room temperature for 30 minutes.
• For the tortillas: Fill a large heavy-bottomed pot with about 2-inches of oil. Heat over medium to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, 30 to 45 seconds per side. Use tongs to transfer to a paper-towel-lined plate and sprinkle with salt.
• Preheat an outdoor grill to high.
• Push a skewer through one side and out the other of the intact onion rings (they onions should lay flat on the grill). Brush lightly with oil and grill, flipping occasionally, until soft and lightly charred, about 15 minutes. Set aside. Grill the steak, flipping once, about 5 minutes on the first side and 2 minutes on the second side for medium-rare. Transfer the steak to a cutting board and let it rest for 5 minutes. Cut the steak into 3-inch sections, and then thinly slice each piece against the grain into strips.
• Mound some steak onto each crisp tortilla and then top with avocado, jalapeno and grilled onions. Drizzle with some of the crema and sprinkle with cilantro leaves if using. Serve with lime wedges.

MAIN CHALLENGE: SKIRT STEAK TOSTADA WITH BLACK BEANS AND MANGO SALSA

Steps:

• For the steak: In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, habanero, and salt and pepper, to taste. Add the skirt steak, cover and refrigerate. Marinate for at least 1 hour, preferably several hours.
• For the beans: In a saucepan over medium-low heat, combine all ingredients and let simmer for 20 minutes.
• For the tostadas: Heat about 3 inches of oil in a large pot to about 350 degrees F. Carefully slide 1 tortilla into the oil and fry until crisp, about 1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining tortillas.
• Preheat a grill pan or grill to medium-high. Remove the skirt steak from the bowl or baking dish and discard the marinade. Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.
• To serve: Place fried tortillas on a large platter or individual plates. Spoon some of the black bean mixture in the middle of the tortillas. Top with steak slices and the Mango Salsa. Garnish with sour cream and your choice of grated cheese, if desired.
• In a bowl, combine all ingredients and set aside for 10 to 20 minutes for the flavors to marry.

GRILLED FLANK STEAK TOSTADA

Steps:

• Halve an onion crosswise, and place one half in the bowl of a food processor. Add jalapeno pepper, garlic, 1 cup cilantro, olive oil, and 1/2 teaspoon salt; puree about 1 minute. Cut remaining onions into 1/4-inch-thick rounds.
• Preheat oven to 400 degrees. In a bowl, coat flank steak, onions, and zucchini with cilantro puree. Cover; marinate at least 30 minutes.
• Place tortillas on baking sheets, two at a time, and place in oven until dry and golden brown, 10 to 12 minutes. If baking two trays at a time, rotate halfway through baking. Repeat with remaining tortillas.
• Preheat a grill, or set a grill pan coated with olive-oil cooking spray over medium-high heat until hot. Place steak on grill; cook about 10 minutes. Turn and cook until medium rare, about 10 minutes more. Remove from heat; set aside. Place zucchini and onions on grill. Cook until tender and browned, 8 to 12 minutes; turn as needed.
• Thinly slice beef. Toss lettuce with 1/2 cup cilantro. Layer each tortilla with tomatoes, lettuce, zucchini, beef, onions, and radishes. Garnish with remaining 1/2 cup cilantro; squeeze half a lime over each tostada, and sprinkle each with a pinch of salt.