Tiny homemade steak tostada bites made with marinated flank or skirt steak and topped with Mexican cheese and a chimichurri sauce.
1) Combine marinade ingredients in a small bowl and mix well. Add the flank steak to a zip lock bag and pour in the marinade. Shake the bag until the steak is thoroughly coated and let it marinade for an hour (or more) in the refrigerator.
2) To make the chimichurri sauce, combine all ingredients in a food processor (or blender) and puree until smooth. Set aside.
3) Cut the small corn tortillas into 2 inch rounds with a cookie cutter. In a medium sauté pan or cast iron skillet, add enough olive oil to cover the bottom of the pan . Heat the pan over medium heat until the olive oil begins to shimmer. Add the tortilla rounds in batches, making sure not to overcrowd the pan. Fry until golden brown. Remove tortillas to a plate lined with paper towels to drain and immediately sprinkle with a pinch of salt on both sides.
4) After the steak has been marinating for an hour or more in the refrigerator, remove it from the bag and wipe off as much of the marinade as you can. Season the steak with salt and pepper and add to a hot grill pan or cast iron skillet over over medium-high heat. Cook steak for about 2-3 minutes per side until medium-rare. If you’re using flank steak, which is a bit thicker, you’ll want to cook for 5-6 minutes per side for medium rare. Remove from pan and allow to rest for at least 5 minutes before slicing.
5) Assemble bites with a small spoonful of cooked black beans as a base layer on the tostada. Then add a couple thinly sliced pieces of steak, drizzle on some chimichurri sauce, and then top with a sprinkle of crumbled queso fresco. Serve immediately and enjoy!