Yucatecan tostadas with pibil-style skirt steak, charred corn salsa & fresh cheese

20 mins
20 mins
  • 1 piece skirt steak (approx. 600g)
  • juice of 2 limes
  • juice of 1 pink grapefruit
  • 100g achiote paste
  • 8 cloves garlic, minced
  • ¼ cup extra virgin olive oil
  • 2 ears corn, husked
  • 4 ripe tomatoes, seeded and diced
  • 1 Lebanese cucumber, seeded and diced
  • 1 red onion, finely diced
  • ½ bunch coriander, finely chopped
  • sea salt flakes and freshly-ground black pepper
  • 2 avocadoes, crushed
  • 1 tsp ground cumin
  • 12 small white corn tortillas
  • 200g fresh curd
  • lime wedges and hot sauce, to serve
  • Score the skirt steak in fine parallel lines across the grain on both sides. Combine the citrus juices, achiote paste, half the garlic and 2 Tbsp extra virgin olive oil in a bowl and mix well until smooth. Add the steak, mix to coat, then cover and set aside for 30 minutes to marinate.
  • Arrange the corn over a hot barbecue grill and cook for 10 minutes, turning regularly, until lightly blackened. Use a sharp knife to remove the kernels, then mix with the tomatoes, cucumber, onion and coriander. Season with salt and pepper.
  • Mix the avocados, cumin, remaining garlic and remaining olive oil. Season with salt. Toast the tortillas over the barbecue grill until crisp.
  • Drain the steak, reserving the marinade, then cook over a hot barbecue grill for 6 minutes, turning several times and basting regularly with the reserved marinade, until medium-rare. Set aside to rest for 3 minutes, then slice finely. Arrange the avocado mixture, steak, salsa and curd onto the tortillas, then serve with lime wedges and hot sauce.