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For the steak: In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, habanero, and salt and pepper, to taste.
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Add the skirt steak, cover and refrigerate.
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Marinate for at least 1 hour, preferably several hours.
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For the beans: In a saucepan over medium-low heat, combine all ingredients and let simmer for 20 minutes.
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For the tostadas: Heat about 3 inches of oil in a large pot to about 350 degrees F. Carefully slide 1 tortilla into the oil and fry until crisp, about 1 to 2 minutes.
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Remove and drain on paper towels.
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Repeat with the remaining tortillas.
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Preheat a grill pan or grill to medium-high.
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Remove the skirt steak from the bowl or baking dish and discard the marinade.
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Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium.
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Remove from grill to a cutting board and let rest for about 5 minutes.
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Slice into thin pieces at a diagonal.
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To serve: Place fried tortillas on a large platter or individual plates.
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Spoon some of the black bean mixture in the middle of the tortillas.
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Top with steak slices and the Mango Salsa.
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Garnish with sour cream and your choice of grated cheese, if desired.
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17
A viewer, who may not be a professional cook, provided this recipe.
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The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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Mango Salsa:
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1 red onion, finely chopped
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In a bowl, combine all ingredients and set aside for 10 to 20 minutes for the flavors to marry.
