Ingredients:
1 pound of your favorite steak (I recommend a thin steak, such as flank steak or flat iron)
[Kosher or sea salt]
8 Bowl & Basket white corn tortillas [plus oil, for toasting]
1/2 cup of Bowl & Basket lemon tzatziki sauce
1 1/2 cups of Bowl & Basket grape tomatoes, sliced (about 16 tomatoes)
1/2 cup of pickled red onions, or more as desired
[Optional mint leaves, for color]
 
Directions:
Set the steak on the counter, and season it generously with salt. Let it sit for 30 minutes before cooking it.
 
After 30 minutes at room temperature, sear the steak for about 3 minutes per side. Note: the actual cook time will vary depending on the steak’s thickness, but for medium-rare, cook the steak to an internal temperature of 135 degrees Fahrenheit. Let the steak rest for 5-10 minutes, then thinly slice it.
 
While the steak rests, add oil to coat the bottom of a large pan (I used avocado oil, but use whatever you have). Turn the heat to medium, and toast the tortillas until they’re crispy on both sides, about 2-3 minutes on one side and 1 minute on the other side.
 
Remove the tortillas, and build the tostadas: Add a spoonful of tzatziki to each tostada, then top it with the sliced steak, sliced tomatoes, and pickled red onions. Add an extra dollop of tzatziki, plus some chopped mint leaves (these are optional, but they give a nice pop of color!) and serve.