Pat the steak dry with paper towels. Mix cumin, chili powder, 3/4 teaspoon salt, and pepper in a small bowl. Rub all over the steak and let sit at room temperature while you prep everything else.

In a small bowl, whisk together lime juice, olive oil, garlic, honey, and remaining 1/4 teaspoon salt until emulsified. Taste and adjust - it should be bright and slightly sharp.

Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add the steak and cook without moving for 4-5 minutes per side for medium-rare (130-135F internal), or until a deep brown crust forms. Transfer to a cutting board and rest for 8 minutes - this is non-negotiable for juicy meat.

Find the direction of the muscle fibers and slice thinly against them. This transforms tough steak into tender bites.

In a large bowl, toss the sliced romaine with about half the dressing until lightly coated. You want flavor, not soup.

Place two tostada shells on each plate. Layer with dressed lettuce, black beans, sliced steak, avocado, tomatoes, and a generous sprinkle of cotija. Drizzle with remaining dressing and serve immediately while the shells are crisp.