Ingredients

1 1/2 lb beef flank steak

2 tbsp olive oil, divided

2 tbsp Crushed Peppercorn & Garlic Rub

2 medium avocados

1 cup grape tomatoes

1 cup pitted kalamata olives

1 lemon

1/4 cup chopped fresh parsley

1/4 tsp salt

12 tostadas

3/4 cup (3 oz) cotija cheese, crumbled

Preparation

  1. Heat Grill Pan over medium-high heat 5 minutes. Brush both sides of steak with 1 tbsp of the oil and sprinkle with rub. Place steak into pan; top with Grill Press. Cook 4 minutes. Turn; top with press. Reduce heat to medium; cook an additional 4-6 minutes or until Digital Pocket Thermometer registers 140°F for medium-rare doneness. Remove steak from pan; tent with foil and let stand 5 minutes (temperature will rise to 145°F).
  2. Meanwhile, peel and dice avocados. Cut tomatoes in half and coarsely chop olives. Zest lemon to measure 1 tsp zest. Juice lemon to measure 1 tbsp juice. Combine avocados, tomatoes, olives, zest, juice, parsley, salt and remaining 1 tbsp oil in Classic Batter Bowl; mix well.
  3. Thinly slice steak diagonally against the grain. Cut slices into 1-in. pieces. Divide steak evenly among tostadas; top with avocado mixture and cheese.