Spoon beans into a 3- to 4-quart pan. Coarsely mash beans with a potato masher or the back of a spoon.
Step 2
Place over medium-low heat and stir occasionally until beans are hot, about 5 minutes.
Step 3
Meanwhile, heat a grill pan or 12-inch nonstick frying pan over high heat.
Step 4
Cut steak in half crosswise.
Step 5
Rub meat all over with olive oil and season to taste with salt and pepper.
Step 6
When pan is very hot, add steak. Cook, turning occasionally, until meat is seared and done to your liking, 2-4 minutes for rare depending on thickness of meat.
Step 7
Transfer meat to a cutting board and let stand 3 minutes. Cut meat across the grain into thin slices, then cut into bite-size pieces.
Step 8
Squeeze lime over meat; toss to coat in juice. Place tostada shells on 4 dinner plates. Top with equal portions of beans and meat.
Step 9
Sprinkle equally with cheese and romaine hearts, then drizzle with 1/2 cup salsa. Serve, offering additional salsa to add to taste.
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