Yucatecan tostadas with pibil-style skirt steak - Nature's Fresh

Ingredients

• 1 piece skirt steak (approx. 600g)
• juice of 2 limes
• juice of 1 pink grapefruit
• 100g achiote paste
• 8 cloves garlic, minced
• ¼ cup extra virgin olive oil
• 2 ears corn, husked
• 4 ripe tomatoes, seeded and diced
• 1 Lebanese cucumber, seeded and diced
• 1 red onion, finely diced
• ½ bunch coriander, finely chopped
• sea salt flakes and freshly-ground black pepper
• 2 avocadoes, crushed
• 1 tsp ground cumin
• 12 small white corn tortillas
• 200g fresh curd
• lime wedges and hot sauce, to serve