Steak Tostadas With Avocados

• 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

1. 1.teat 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 140u0b0F for medium-rare doneness. Remove steak from pan; tent with foil and let stand 5 minutes (temperature will rise to 145u0b0F).
2. 2.teanwhile, 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. 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.

beef flank, olive oil, garlic, avocados, grape tomatoes, olives, lemon, parsley, salt, tostadas, cotija cheese

Taken from www.epicurious.com/recipes/member/views/steak-tostadas-with-avocados-50051543 (may not work)