Flank Steak Tostadas.
INGREDIENTS.
4 Casa Mendosa® 50/50 Corn-Wheat Tortilla1 tbsp. ground chipotle chili1 tbsp. dark brown sugar1 tsp. ground coriander1 tsp. garlic powder1 tsp. onion powder¼ tsp. black pepper2 tsp. kosher salt, divided1 (2 lb) flank steak1 tbsp. olive oil1 avocado1 tbsp. fresh lime juice, plus lime wedges for servingToppingsCherry tomato halvesShredded cabbageThinly sliced radishes.
INSTRUCTIONS.
Preheat grill to medium (about 400°F). Stir together ground chipotle chills, brown sugar, coriander, garlic powder, onion powder, pepper, and 1 ½ tsp. of the salt in a small bowl. Brush both sides of steak with olive oil; rub spice mixture over both sides of the steak, pressing to adhere.Grill steak, covered with grill lid, to desired degree of doneness, about 7 minutes on each side. Remove from grill, and let rest 10 minutes. Cut diagonally across the grain into thin slices.Mash avocado, and stir together with limejuice and remaining ½ tsp. salt; spread over Casa Mendosa® tortilla. Top with steak slices and desired toppings. Serve with lime wedges and enjoy!
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