Steak and Corn Tostados with Herbed Bean Salad and Pickled Radish

BEEF STEAKS:

In zipper type freezer bag combine chipotle peppers, onion and garlic and crushed bay leaf. Pierce steaks all over with fork and add to bag, massaging the mixture into the meat. Refrigerate for 4 hours or up to 12 hours.
Remove steaks from marinade, discarding marinade. Pat steaks dry with paper towel; season with salt and pepper. Heat oil in large cast iron or heavy skillet over medium-high heat. Add steaks and cook, turning twice or more for 8 to 10 minutes total for medium-rare. Remove from heat. Tent loosely with foil and let rest for 5 minutes. Thinly slice to serve.

PICKLED RADISH:

Pack radishes and red onion in large clean jar.
In saucepan: combine garlic, red pepper flakes, vinegar and honey. Bring mixture to boil, reduce heat and pour over radishes. Stir in cilantro. Let mixture cool to room temperature.

BEAN SALAD:

Heat oil in small saucepan over medium heat. Add garlic, chili, salt and pepper; cook until aromatic, about 2 minutes. Add beans, stirring until warmed through, about 4 minutes. Remove from heat and cool. Stir in cilantro, mint leaves, lemon rind and lemon juice. Cover and chill for 1 hour.

TO ASSEMBLE:

Warm each tortilla in fry-pan and top with warm sliced beef. Top with herbed beef salad, avocado and pickled radish.
Make Ahead Tip: Cover and refrigerate pickled radishes for 1 hour or up to 4 days.

Make Ahead Tip: The Herbed Bean Salad can be prepared 1 day in advance. Cover and refrigerate salad.

Serving Tip: Serve warm beef marrow alongside tacos, topping with some of the Herbed Bean Salad if desired.