Steak Tostadas

I am a steak girl. Steak is one of the few meats that everyone in my family will agree on. This past weekend we grilled just about every meal...today's recipe is one of those meals-it's quick and easy and you probably have most of the ingredients right in your fridge. Starting this past weekend (Memorial Day) I'm also a lobster roll girl...my very favorite restaurant opened for the season: Abbott's Lobster in the Rough in Noank, CT. (I'm going to make you very jealous right now) they have the ultimate lobster rolls: steamed fresh lobster piled high on a toasted roll drenched in hot melted butter! No globby mayo for the Connecticut style lobster roll-just lobster and butter.

Attention all of you Food Network Star wannabes!! World Harbors, makers of delicious sauces and marinades, is running a contest right now that some of you may be interested in entering. It's called The World Harbors Look Local Video Contest. The way it works is you make a short (2 minutes) video of a locally themed recipe that you created and you post it at the World Harbors facebook page (there is a sample on their facebook page). If you are a little camera shy you may also enter a "print" recipe with a photo. World Harbors will be giving prizes for the best video and for the best print recipe.

I have long been a fan of World Harbors sauces -I won a contest a few years ago using their Chimichurri sauce and marinade-why don't you give it a go and try to win a great prize for yourself! For a little inspiration I've made some steak tostadas (not very local for Connecticut this time of year...we can't grow avocados here ever and this time of year it's too early for tomatoes...I probably should have made something with asparagus since that's about the only local food right now, but I felt like making tostadas and I really didn't think asparagus tostadas would work.) Not to worry if there isn't too much coming out of your garden or Farmer's market right now because you have until July 15 to enter.

Quick Steak Tostadas

2 boneless strip steaks (cut 1 1/4 inches thick)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup World Harbors Steak Sauce

1 avocado, peeled and diced

1 cup diced tomatoes

1 tablespoon finely chopped jalapeno pepper

1 tablespoon lime juice

2 teaspoons extra virgin olive oil

4 (6 inch) corn tortillas

2 cups shredded romaine lettuce

(you can add some shredded cheese if you would like...I decided to go cheeseless this time)

Preheat grill to medium high heat.

Grill steaks on preheated grill for 9-11 minutes, turning once. Transfer to a cutting board, season with the salt and pepper then let rest for 10 minutes.

In a small bowl combine the avocado, tomatoes, jalapeno and lime juice.

Heat 1 teaspoon of the oil in a large skillet over medium high heat, add two of the tortillas and cook until lightly browned on both sides; repeat with remaining teaspoon of oil and remaining tortillas.

Spread the avocado mixture over the tortillas, evenly dividing. Carve the steak into 1/4 inch thick slices and fan over the avocado mixture on each tortilla. Drizzle the steak sauce over the steak. Top with the shredded lettuce.

Yield: 4 servings