For the steak: In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, habanero, and salt and pepper, to taste. Add the skirt steak, cover and refrigerate. Marinate for at least 1 hour, preferably several hours.

For the beans: In a saucepan over medium-low heat, combine all ingredients and let simmer for 20 minutes.

For the tostadas: Heat about 3 inches of oil in a large pot to about 350 degrees F. Carefully slide 1 tortilla into the oil and fry until crisp, about 1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining tortillas.

Preheat a grill pan or grill to medium-high. Remove the skirt steak from the bowl or baking dish and discard the marinade. Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.

To serve: Place fried tortillas on a large platter or individual plates. Spoon some of the black bean mixture in the middle of the tortillas. Top with steak slices and the Mango Salsa. Garnish with sour cream and your choice of grated cheese, if desired.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Mango Salsa:

1 red onion, finely chopped

In a bowl, combine all ingredients and set aside for 10 to 20 minutes for the flavors to marry.

Yield: about 1 1/2 cups

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