Carne Asada Tostadas

In a small bowl, combine olive oil, minced garlic, lime juice, cumin, chili powder, paprika, salt, and black pepper.
Place the flank or skirt steak in a resealable bag or shallow dish and pour the marinade over the steak. Seal and refrigerate for at least 30 minutes, preferably 2-3 hours for more flavor.
2. Cook the Carne Asada:
Preheat your grill or skillet over medium-high heat.
Grill or sear the steak for about 4-5 minutes per side, depending on your desired level of doneness (for medium-rare, aim for about 130°F internal temperature).
Once cooked, remove the steak from the heat and let it rest for a few minutes before slicing it thinly against the grain.
3. Assemble the Tostadas:
Arrange the tostada shells on a serving platter.
Spread a layer of guacamole on each tostada shell.
Top with a generous amount of pico de gallo.
Add the sliced carne asada on top of the guacamole and pico de gallo.
Optional: Garnish with grated lettuce, sour cream, or cheese for extra flavor.
Serving and Storage Tips: