Grilled Flank Steak Tostada

Ingredients

• 3 Vidalia or other sweet onions, peeled
• 1 jalapeno pepper, seeded and diced
• 1 large clove garlic
• 2 cups fresh cilantro leaves
• 1 tablespoon olive oil
• 3/4 tablespoon salt
• 1 1/4 pounds flank steak, trimmed of excess fat
• 4 small zucchini, cut lengthwise into 1/2-inch wedges
• 8 eight-inch flour tortillas
• 2 heads romaine lettuce, washed and cut into 1/8-inch-wide slices
• 6 tomatoes, cut into 1/4-inch-thick rounds
• 4 radishes, sliced into paper-thin rounds
• 4 limes, halved
• Olive-oil cooking spray

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