4tostados (you can make by frying until crisp a corn tortilla flat in hot oil, turning until done)
refried beans (canned or homemade, see link in the post)
rotel dip (recipe follows)
shredded lettuce for serving
diced tomato for serving
sliced avocado for serving
For the Marinade
1/2cupsoy sauce
1/2cupextra virgin olive oil or vegetable oil
juice of 2 limes, and keep them to throw into the marinade
4cloves garlic, chopped
1/2onion, sliced
handful of cilantro
black pepper
pinch of salt (the soy sauce is salty, so not too much salt)
For the Queso
1lbVelveeta cheese
1can diced tomato and green chile (I use Rotel)
Instructions
Combine the soy sauce, oil, lime juice and the lime after it is juiced, the garlic, onion and cilantro in a plastic zip lock bag. Add the skirt steak and marinate overnight or at least 4 hours.
Remove the steak from the marinade. When your grill is ready, add the steak.
Cook your steak until your preferred doneness. I like to cook my on the medium rare side, but cook as you would cook your favorite steak. I cook for about 3 minutes on the first side , then about 2 minutes on the other side. If you like it medium or well, continue cooking longer. When ready, remove, tent with foil and allow to rest for about 15 minutes. Slice your steak across the grain.
Warm your tostados according to package directions. Place 2 tostados on each plate. Spread with a layer of refried beans. Place a little skirt steak on each tostado, top with some of the Rotel Dip, then add the lettuce and tomatoes. Enjoy!
For the Queso
Add the Velveeta cheese to a microwave safe bowl along with the can of Rotel tomatoes. Cook for one minute, stir and repeat until the dip is completely melted and hot.