Tostadas Espadas

Mexican grilled beef

Ingredients

• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon cayenne
• 1 pound skirt steak
• Oil, for frying
• 8 corn tortillas
• Juice from 1 lime
• 8 ounces Monterey Jack, shredded

Directions

Mix together the salt, pepper, ground cumin, garlic, and cayenne. Season the skirt steak on both sides. Allow to come to room temperature, about 30 minutes.

To make the fried tortillas, pour enough oil in a heavy skillet to come up 1/2 inch up the sides and heat to 350° F, about 5 minutes. If you don't have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying. Line a large plate or sheet with paper towels.

Fry the tortillas on each side until crisp and lightly browned, about 1 minute. Drain the fried tortillas on paper towels and lightly salt.

Turn off the skillet, let the oil cool down for 10 minutes, pour out all but 1 teaspoon of the oil, discarding the rest.

Heat the skillet again on high. When hot, add the steak (you may have to cut it in half to get it to fit), then cook 3 minutes or until nicely browned on both sides, turning once. Remove the steak from the skillet, drizzle it with lime juice, then allow to rest for 5 minutes. After resting, slice the meat against the grain then dice.

Meanwhile, as the meat is resting, turn on the broiler. Top the corn tortillas with the cheese, place under the broiler and cook until melted, about 1 minute.

Top the melted cheese with the diced steak, then serve immediately with pico and creamy avocado salsa on the side.