Ingredients
8 radishes
1 jalapeño
1/2 small red onion
2 tbsp. extra-virgin olive oil
1 tbsp. fresh lime juice
kosher salt
Freshly ground pepper
1/2 c. sour cream
5 c. finely shredded iceberg lettuce
Spice-Rubbed T-Bone Steak
1/4 c. Cilantro leaves
Lime wedges
Vegetable oil, for frying
8 corn tortillas
Preparation
Step 1In a medium bowl, mix the radishes with the jalapeño, red onion, olive oil, and lime juice and season with salt and pepper.Step 2Make the tostada shells: In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot. Fry one corn tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes. Drain on paper towels and sprinkle with salt. Let cool before serving.Step 3Set the tostada shells on plates and spoon the sour cream on top. Cover with the iceberg lettuce and sliced steak. Spoon the radish salad over the steak and sprinkle with the cilantro leaves. Serve with lime wedges.Variation: Make mini versions of this tostada using tortilla chips, or skip the tostada and roll the steak and salad in soft corn or flour tortillas.
