Steak & Corn Tostada

Step 1: Dry brine the steak

  • Steak

    • flank, skirt, or flatiron steak
      900 g
    • salt
      a sprinkle

Pat your steak dry and then cover all sides with a sprinkle of salt.

Optional: Rest on a wire rack or paper towel in the fridge until ready to cook, preferably for a few hours or even overnight.

  • This process will help it sear, retain more moisture during cooking, and be evenly seasoned.