Slice the meat into thin strips and season with salt and pepper. Heat 1 tbsp oil in nonstick pan over medium-high heat. Add beef and stir-fry for 5 minutes, until browned but still pink in the centre. Remove from heat and keep warm.
Meanwhile, combine pumpkin seeds, olive oil, cider vinegar, avocado and salt in a food processor or blender container; blend until a pesto-like consistency.
Top each tostada with some lettuce, beef, refried beans, onion and tomato. Finish each with a spoon of the Mexican-style Pesto.
Alternate Cooking Method: Score the Tri-tip with a knife on the fat-cover side of the cut; season all over with salt and pepper. Grill using medium-high heat, turning occasionally for about 5 minutes per side, moving to cooler part of grill if roast begins to over brown – roast will be done to medium-rare when digital instant read thermometer inserted into the thickest part reads 140°F (60°C). Let stand 10 minutes before carving across the grain into thin slices
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