GUEST BLOG Honey-Soy Flank Steak Tostadas with Avocado Crema

 From Lost Kitchens Erin French on the Today Show. My sister-in-law Andrea made this awesome recipe. Lots of steps but as she said was so delicious!

YIELDS: 8 tostadas 

1½ pounds flank steak 

1/3 cup low-sodium soy sauce 

1/4 cup canola oil 

1/4 cup honey 

1 tablespoon minced garlic 

1 tablespoon grated fresh ginger 

1 teaspoon chili powder 

1 teaspoon ground cumin 

1/2 teaspoon freshly ground black pepper 

canola oil, for frying 8 corn tortillas

FOR THE STEAK: In a medium bowl, whisk together the soy sauce, oil, honey, garlic, ginger, chile powder, cumin and black pepper. Place the steak in a one-gallon zip-top bag, cover with marinade and refrigerate overnight, up to 24 hours. 

FOR THE TORTILLAS: In a heavy bottomed 10-inch cast-iron skillet, add one inch of canola oil and heat to about 375 F. Add one of the corn tortillas and cook for about 30 seconds, then flip and cook for another 30 seconds, or until crispy. Remove from oil and let cool on a paper towel-lined baking sheet. Repeat with remaining tortillas until all are cooked. Tortillas can be prepared the day before and kept in an airtight container. 

Avocado crema Tostada 

1 large ripe avocado, halved and pitted 

1/2 cup sour cream 

1 large clove garlic, minced 

1 lime, juiced 

1/4 teaspoon kosher salt 

freshly ground black pepper

FOR THE CREMA: Place the avocado,sour cream, garlic, lime juice,salt and pepper in a blender and process until completely smooth. Set aside. 

TO ASSEMBLE THE TOSTADA:

oil for greasing the grill 

1 large ripe avocado, pitted, peeled and sliced 

flaky salt, for sprinkling 

1/4 cup finely chopped white onion 

1/2 cup thinly sliced radishes 

1/2 cup cotija cheese lime wedges 

6 fresh cilantro sprigs, leaves only 

6 fresh mintsprigs, leaves only 

nasturtium blossoms and calendula, for garnish.

1. Remove steak from the marinade and let it come to room temperature. 

2. Preheat your grill and lightly oil the grates.

3. Grillsteak over high heat for 3 to 4 minutes perside, cooking until internal temperature reaches130 F for medium rare. 

4. Once fully cooked, reststeak on a cutting board tented with foil for at least 10 minutes. 

5. Slice the flank steak against the grain in very thin, 1/8-inch strips. 

6. On each crispy tortilla, add a spoonful of avocado crema and smear artfully. Top with a few avocado slices and steak strips, and sprinkle with flaky salt. Top with the onion, radish, cheese and a good squeeze of lime juice over the top. Sprinkle with herbs. Garnish with nasturtiums and calendula. Serve with your favorite hotsauce for a kick.