INGREDIENTS

Salsa

  • 14 Ojai Pixie tangerines , or 5-6 Navel oranges
  • 1 medium jicama, peeled and cut in 2” matchsticks, about 3 cups
  • 5 large or 7-8 small radishes, cut in matchsticks, 1 1/2 cups
  • 2 jalapeño peppers, seeded and finely chopped
  • 1 small red onion, very thinly slices, 1/2 cup
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon salt
Steak:

  • 1/4 cup brown sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 Snake River Farms New York strip steaks, about 16 ounces each
  • 1 teaspoon salt
Tostadas:

  • Canola oil
  • 12 6-inch corn tortillas
  • 3 ripe Hass avocados, peeled and pitted
  • 2 tablespoons fresh lime juice
Garnish:

  • 3/4 cup Mexican crema or sour cream
  • 1/2 cup crumbled queso fresco

DIRECTIONS

  1. Make the salsa: Remove the peel and pith from the tangerines and cut each across into 1/4” thick slices. Cut each slice into six wedges (you should have about 1 ½ cups); transfer to a medium bowl. Add the jicama, radishes, jalapeño peppers, onion, lime juice, cilantro and salt and set aside.
  2.  Make the Steaks: Season the steaks with the salt. Combine the sugar, cumin and cayenne in a small bowl and rub the mixture on the both sides of the steaks; let stand at room temperature.
  3.  Make the Tostadas: Heat 1/2-inch canola oil in an Anolon Tri-Ply Clad 8.5-Inch French Skillet over medium. When the oil is hot, add one tortilla to the skillet and cook, turning every 30 seconds, until lightly browned and crisp, about 1-1 1/2 minutes per side. Transfer to a large baking sheet lined with paper towel to drain. Repeat with remaining tortillas.
  4. Mash the avocado in a bowl with the lime juice until fairly smooth.
  5. Heat an Anolon Tri-Ply Clad 12-Inch Deep Round Grill Pan over medium until hot. Add the steaks and cook, turning once, about 9-10 minutes total for medium-rare. Transfer to a cutting board, cover loosely with foil and let rest 5 minutes.
  6. Arrange tortillas on a work surface and spread each with an equal amount of the avocado, leaving a small border around the edge. Thinly slice the steaks across the grain into approximately 36 slices. Top each tortilla with 3 slices of beef. Drain excess liquid from the salsa and top the steak with about 1/3 cup.
  7. To garnish, drizzle each tostada with some crema and sprinkle with cheese. Serve immediately.
  • Yield: Makes 6 main or 12 appetizer servings
  • Course: Lunch