Ingredients

3 sweet onion, peeled and halved
1 jalapeno, seeded and diced
2 garlic clove
1 bunch fresh cilantro
1 tablespoon olive oil
3/4 teaspoon salt
1 1/4 lbs flank steak
4 small zucchini, cut lengthwise into 1/2 inch wedges
8 large flour tortillas
2 heads romaine lettuce, cut into slices
4 lime, halved
4 radish, thinly sliced
6 tomato, sliced into rounds

Directions

Place 1/2 of 1 onion, jalepeno, garlic, half the cilantro, olive oil, and 1/2 teaspoon salt in blender.Puree about 1 minute,cut remaining onions into slices.Heat oven to 400.

In large bowl, coat steak with the puree, cover, and marinate for at least 30 minutes.Place tortillas on baking sheet, 2 at a time, and bake until golden – about 10 minutes.Spray large pan and place over medium heat.Cook steak about 10 minutes on each side.Remove from heat and set aside.Place onions and zuchinni pan.Cook until tender and brown – about 10 minutes.

Thinly slice beef.Toss lettuce with 1/2 cup cilantro.Layer each tortilla with lettuce mix, tomatoes, beef, onions and zuchinni, and radishes.Garnish with remaining cilantro and squeeze lime juice over each tostada.Sprinkle with remaining salt.

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