Ingredients:

  • 1 lb sirloin steak, thinly sliced against the grain
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 3 large Roma tomatoes, halved
  • 1 medium white onion, quartered
  • 2 jalapeño peppers, stems removed
  • 3 cloves garlic, peeled
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1/2 tsp salt
  • 4 hard corn tostada shells
  • 1/2 cup refried beans, warmed
  • 1 large avocado, mashed or sliced
  • 1/2 cup cotija cheese, crumbled
  • 1 cup shredded iceberg lettuce

Instructions:

  1. Place halved Roma tomatoes, quartered white onion, jalapeños, and peeled garlic in a dry cast iron skillet over medium-high heat. Roast until the skins are blackened and blistered.
  2. Transfer the charred vegetables to a blender. Pulse with 1 tablespoon of lime juice and salt until chunky yet combined.
  3. Stir in the chopped fresh cilantro by hand and set the salsa aside.
  4. Toss the sliced sirloin with 2 tablespoons of lime juice, olive oil, garlic powder, cumin, salt, and pepper. Let marinate for 10 minutes.
  5. Heat the cast iron skillet until wisps of smoke appear. Add steak in a single layer and sear for 2-3 minutes per side without moving until a mahogany crust forms.
  6. Remove the steak from the pan and let it rest for 5 minutes to redistribute juices.
  7. Spread a thin layer of warmed refried beans or mashed avocado onto each corn tostada shell to create a moisture barrier.
  8. Layer the rested sirloin steak over the barrier, then top with roasted tomato salsa, shredded iceberg lettuce, and crumbled cotija cheese.