1 ½ lbs 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
¼ cup chopped fresh parsley
¼ tsp salt
12 tostadas
¾ cup cotija cheese, crumbled
- Heat Grill Pan over med-high heat 5 min. Brush both sides of steak with 1 tbsp of oil and sprinkle with rub. Place steak into pan; top with Grill Press. Cook 4 min. Turn; top with press. Reduce heat to med.;cook an additional 4-6 min. Remove from pan. Let stand 5 min.
- Meanwhile, peel and dice avocados. Cut tomatoes in half and coarsely chop olives. Zest lemon to measure 1 tsp. Juice lemon to measure 1 tbsp juice. Combine avocados, tomatoes, olives, zest, juice, parsley, salt and remaining oil; mix well.
- Thinly slice steak diagnally against the grain. Cut slices into 1-inch pieces. Divide among tostadas; top with avocado mixture and cheese.
Serves 6
My take-I used lime juice and zest because I didn’t have a lemon. I used roma tomatoes. We left out cheese and olives (David hates olives). We also used tortillas because I didn’t have tostadas. And last, if you don’t have the rub you can press 3 cloves of garlic, 1tsp salt and 1 tsp pepper instead. YUMMY!!! Super easy, but fresh, fantastic taste in your mouth.
Here is a pic of our oh so short bicycle lessons. 
Good bedtime books from the library-Charlie and Lola :)
Then morning comes and today she is off for a a fun day of Sprinklers and Splashing at school.
