Skirt Steak Tostadas

Notes from the Test Kitchen

Skirt steak takes a dry rub of ancho, cumin and smoked paprika, then hits a ripping-hot pan for barely three minutes a side. We pile it onto crisp corn tostadas over a swipe of chipotle crema, and serve a bright slaw of charred corn, nectarine and toasted pepitas alongside so every bite lands somewhere between smoky and sweet.