Tostadas with grilled steak

Ingredients:

• 1/4 cup brewed coffee at room temperature
• 2 tbsp. chili powder
• 2 tbsp olive oil + extra for greasing
• 700 g skirt steak, cut into 4 equal parts
• 1 red onion, cut into 1 cm thick circles.
• 8 store-bought corn tostadas
• 0.5 cup fresh cilantro leaves
• Thinly sliced ​​avocado, Mexican sour cream, crumbled cotija cheese, pickled jalapeños, shredded lettuce and/or lime wedges, for serving

Preparation:

1. Preheat an outdoor grill to high heat.
2. In a shallow baking dish, combine coffee, chili powder, olive oil, 1 teaspoon salt, and a pinch of freshly ground black pepper. Add the skirt steak, turn to coat with the marinade, and let marinate at room temperature for about 20 minutes.
3. While the steak marinates, brush the onion slices lightly with olive oil and grill, turning occasionally, until tender and lightly charred, about 15 minutes; set aside. Pat the steaks dry and grill, turning once, until medium-rare inside with deep grill marks, 3-4 minutes per side. Transfer the steaks to a cutting board and let them rest for 5 minutes, then slice thinly across the grain.
4. Top each tostada with a mound of meat, some fried onions, and cilantro leaves. Serve with sliced ​​avocado, sour cream, crumbled cotija cheese, pickled jalapeños, lettuce, and/or lime wedges.