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

Take each ear of corn and remove the kernels by slicing them off the length of the cob.

• Alternatively, char the corn cobs whole over a grill or open flame if you can. Then you can cut off the charred kernels and skip the cooking in a pan:

Set a pan or griddle over high heat, and toss the corn onto it with a bit of cooking oil. Cook until the kernels develop some charring or black spots on most pieces. Remove from the pan into a mixing bowl.

Clean a bunch of handful of cilantro, making sure to wash out any dirt from the stem ends.

Slice the stems into small pieces, so they match the size of the corn kernels. Add to the bowl with the corn.

• Save the cilantro leaves for garnish or another use.

Add the smoked paprika (and/or the chili powder for a spicy version) to the corn and stir everything together.

Lastly, add the juice from 1/2 of a lime to start and a generous sprinkle of salt. Taste and adjust with more lime, salt, or spices as needed. Set aside.

Add a little drizzle of oil to a ripping hot griddle, pan, or grill.

Add the steak and cook, flipping occasionally, until well seared and charred on both sides, and the interior has reached at least 120°F/ 49°C (medium rare). Pull off the heat and let it rest.

Meanwhile, gather the rest of the tostada components. Slice the rested steak into thin slices, across the grain.

To assemble the tostada, add a layer of crema or sour cream and follow that with a few spoonfuls of corn salsa. Make sure you get some even spread to the outskirts of the tostada.

Then add a layer of the sliced steak and finish with any other toppings, to preference. Enjoy.