Steak Tostadas with Grilled Corn Salsa

Recipe courtesy of Jo Davison

Makes 20 Tostadas

Olive Oil

20 corn torillas or boxed tostada shells

1 1/2 lbs of sirloin tip steak, thin sliced

1 beer

Salt & Pepper

Garlic Salt

Lemon Pepper

2 large cans of pino beans, rinsed and drained

3 tbls, bacon grease or olive oil

2 1/2 cups of sharp cheddar cheese, shredded

3 ears of fresh corn on the cob

1 avocado, diced

2 Jalapenos, finely diced, ribs and seeds removed

3 tomatoes, diced

1/4 cup onion, finely diced

1 Lime, juiced

Lettuce and sour cream for garnishment

Heat grill on med-high heat, coat ears of corn with olive oil, season with salt and grill until cooked through.

In a large ziplock bag add the steak along with the beer, seal and set aside.

Heat olive oil in a pan and add corn tortillas one at a time cooking until each is crisp.  Set aside.