Bean & Beef Tostadas

Cook the steak: Wash your hands with soap and water. Turn the stove on medium heat. Use a measuring spoon to add 2 tablespoon of oil to the pan. The oil is hot when it makes streaks in the pan when tilted. Season both sides of the steak with salt and pepper. Transfer the steak to the pan and sear for 3 minutes. Next, add the butter, garlic, and rosemary to the pan. Baste the steak for 3 ½ minutes. Flip and baste the other side for 4 minutes. Rest on a cooling rack.
Cook the Squash: While the steak is on the cooling rack, wipe the pan. Continue with medium heat and add the remaining oil to the pan. After 1 minute, transfer the squash to the pan. We cut our squash into cubes beforehand to make it easier to eat, but you can also slice it into ¼ inch thick circles and leave it at that. Cook the squash for 2 minutes and flip halfway through. The squash should be golden brown on each side. Turn off the stove.
Cut the Steak: Use a chef's knife or steak knife to cut the steak into slices or, in our case, cubes.
Use a spoon to spread ¼ of the refried beans onto each tostada.
Arrange the squash and steak evenly on each tostada.
Chop the cilantro and dill and place in a bowl. Add the lime juice and season with salt. Slice the avocado, if you want it.
Place the slices of avocado and the herb salad on top of the tostadas. Enjoy!