Score both sides of steak by making shallow cuts in steak. Place steak in a resalable plastic bag and marinate with ½ of the creamy cilantro dressing packet from the Southwest Chopped Salad kit. Marinate in the refrigerator for 30 minutes.

Cook Spanish rice according to package directions. Strain & warm black beans.

Prepare grill by oiling the grates and heating to medium-high heat.  After 30 minutes, grill steak for 8-10 minutes on each side; depending on desired degree of doneness. 

Meanwhile, in a large bowl pour out Southwest Chopped Salad Kit and toss with components; set other ½ of dressing aside in bowl.

Place steak on cutting board and thickly cut slices against the grain.

On a large serving platter, arrange jalapenos, Pico de gallo, guacamole, black bean, Southwest Chopped Salad, Spanish rice, and steak. Set tostadas out and begin having guests assemble their personalized tostada