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STEAK CAESAR TOSTADOS WITH FRICOS SOUTHWESTERN CAESAR DRESSING: 1/2 cup mayonnaise 2 tablespoons fresh lime juice 4 teaspoons EACH Dijon mustard, Worcestershire sauce, extra-virgin olive oil & water 1/2 teaspoon ancho chile powder 2 large cloves garlic, chopped 1-2 anchovy fillets (optional) FRICOS: 2 cups shredded Parmigiano Reggiano 2 teaspoons dried oregano TOSTADOS: 2 tablespoons olive oil 2 teaspoons chili powder 1 teaspoon salt 1/2 teaspoon cinnamon 4 (8-oz.) boneless beef chuck eye steaks, trimmed 1 avocado 2 teaspoons lime juice plus lime wedges for serving 1 cup chunky salsa 4 tostado shells 4 cups chopped romaine lettuce To make dressing, blend all ingredients until smooth. To make fricos, heat oven to 350ºF. Line a baking pan with foil. Combine cheese and oregano and mound 16 pies, forming circles. Bake until golden brown, about 5 minutes. Let cool on pan then carefully remove with a spatula. Combine olive oil, chili powder, salt and cinnamon and rub on both sides of steak. Heat an outdoor grill to stovetop grill pan to medium-hot and brush with oil. Grill steaks to desired doneness, 10 to 12 minutes for medium-rare. Let stand 5 minutes, then thinly slice. Cut avocado into chunks and toss with lime juice. Place tostado shells on individual serving plates. Place 1 cup romaine on each, then top with steak and avocado. Drizzle with dressing. Place 4 fricos on each. Pass salsa and lime wedges for serving. Makes 4 entrée servings.