Combine olive oil with 3 tablespoons Marukan Organic Rice Vinegar, orange juice, lemon juice, juice of 1 lime, ½ cup cilantro, 3 cloves garlic, 1 jalapeno, cumin, garlic powder, 1 teaspoon salt, and ½ teaspoon pepper, and pour into a large food storage bag. Add the flank steak and flip a few times to coat. Refrigerate for at least 1 hour or up to 8 hours.

While the steak is marinating, prepare the Pico de Gallo and avocado salsa.

Combine the tomatoes with half the onion, 2 jalapeno peppers, 1 cup cilantro, and the remaining lime juice. Season to taste with salt and pepper. Refrigerate until ready to serve.

Put the tomatillos in a blender with the remaining half of the onion, 1 jalapeno, remaining cilantro and garlic clove, 2 teaspoons Marukan Organic Rice Vinegar, avocado, and 1 cup water. Blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until time to serve.

Prepare the grill for direct heat and preheat to medium-high. Grill the flank steak for 2 minutes per side. Let rest 5 – 10 minutes before cutting into bite-sized pieces.

For each tostada, spread some of the avocado salsa on a tostada shell, top with steak, Pico de Gallo, crumbled cheese, and a drizzle of more avocado salsa. Serve with the remaining Pico de Gallo and avocado salsa on the side.