For the Marinade:

• 1 pound flank or skirt steak: Look for high-quality, grass-fed if possible; it makes a difference in flavor.
• 2 tablespoons olive oil: Extra virgin offers the best taste.
• 2 cloves garlic, minced: Fresh garlic is key here; it adds a delectable aroma.
• 1 lime, juiced: Fresh lime juice brightens everything up.
• 1 teaspoon cumin: Adds warmth and depth.
• 1 teaspoon chili powder: For a touch of spice.
• 1/2 teaspoon paprika: Imparts a subtle smokiness.
• 1/2 teaspoon salt: Enhances the flavors.
• 1/4 teaspoon black pepper: A dash for added warmth.

For Assembly:

• 6 pieces tostada shells: Corn is traditional, but you can experiment with baked or even homemade varieties.
• 1 cup guacamole: Store-bought is fine, but homemade is always better if you have the time!
• 1 cup pico de gallo: Fresh is best, but pre-made can save you time.
• Shredded lettuce (optional): For crunch and color.
• Sour cream (optional): Adds a creamy texture.
• Cheese (optional): Crumbled queso fresco or shredded cheese works well here!