Skirt Steak Tostada with Black Beans and Mango Salsa
Recipe By: Melissa D'Arabian

1/2 cup soy sauce
1/2 cup olive oil
3 lemons -- juiced
1/2 cup honey
1 cup finely chopped onion
1 habanero chile -- seeded and chopped
Salt and freshly ground black pepper
2 pounds skirt steak

Black Beans:
1 can black beans -- drained
1/2 cup olive oil
1/2 cup red wine
1 jalapeno pepper -- seeded and chopped

Vegetable oil -- for frying
4 corn tortillas
Mango Salsa Melissa (See below)

For the steak: In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, habanero, and salt and
pepper, to taste. Add the skirt steak, cover and refrigerate. Marinate for at least 1 hour, preferably several hours.

For the beans: In a saucepan over medium-low heat, combine all ingredients and let simmer for 20 minutes.

For the tostadas: Heat about 3 inches of oil in a large pot to about 350 degrees F. Carefully slide 1 tortilla into the oil and fry until crisp, about
1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining tortillas.

Preheat a grill pan or grill to medium-high. Remove the skirt steak from the bowl or baking dish and discard the marinade. Place the steak on the grill
and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces
at a diagonal.

To serve: Place fried tortillas on a large platter or individual plates. Spoon some of the black bean mixture in the middle of the tortillas. Top with
steak slices and the Mango Salsa. Garnish with sour cream and your choice of grated cheese, if desired.

Mango Salsa Melissa:
1 red onion -- finely chopped
1 large ripe mango -- peeled and finely chopped
1/4 cup chopped cilantro leaves
1 poblano chile -- seeded and minced
1/4 cup honey
3 limes -- juiced
Salt and freshly ground black pepper

In a bowl, combine all ingredients and set aside for 10 to 20 minutes for the flavors to marry.

Yield: about 1 1/2 cups

Recipe Serves: 4

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