Ingredients:

  • 1 lb sirloin or flank steak, sliced into thin 2-inch strips
  • 2 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chili powder
  • 1/2 tsp coarse sea salt
  • 1/2 tsp black pepper
  • 4 extra-large flour tortillas (12-inch)
  • 4 small flour tortillas (6-inch)
  • 4 corn tostada shells
  • 1 cup warm nacho cheese sauce
  • 1 large bell pepper, sliced into thin ribbons
  • 1 yellow onion, sliced into thin ribbons
  • 1 cup shredded iceberg lettuce
  • 1/2 cup Roma tomatoes, diced and drained
  • 1/2 cup sour cream

Instructions:

  1. Partially freeze the steak for 15 minutes to firm up, then slice against the grain into paper-thin 2-inch strips.
  2. In a bowl, toss the steak strips with 1 tablespoon of avocado oil, smoked paprika, cumin, garlic powder, onion powder, chili powder, salt, and pepper until evenly coated.
  3. Heat a large cast iron skillet over high heat with the remaining oil. Sear the steak strips in batches to achieve a mahogany-colored crust, then remove from the pan.
  4. In the same skillet, sauté the bell pepper and onion ribbons until caramelized and tender crisp, which should take about 4-5 minutes.
  5. To assemble, lay an extra-large tortilla flat. Spread 1/4 cup of warm nacho cheese in the center, followed by a portion of the steak and sautéed vegetables.
  6. Place a corn tostada shell directly on top of the steak. Spread a layer of sour cream on the tostada, then top with shredded lettuce and diced tomatoes.
  7. Place a small 6-inch tortilla over the cold toppings. Fold the edges of the large tortilla up and over the center tortilla in a pleated fashion to seal.
  8. Place the crunch bomb seam-side down in a clean skillet over medium-high heat. Toast for 2-3 minutes until golden brown, then flip and toast the other side.