Bean-Filled Masa Flatbreads with Seared Steak and Salsa Verde

Mix. Mix with plus (1 cup) hot tap water and (2 tablespoons) salt and (3/4 teaspoon) let to hydrate for 5 minutes, covered with cling film if using masa harina. Mix with 3/4 teaspoon salt if using fresh masa. Share mixture into 8 balls. Cover with cling film. Add drained beans to food processor with water (2 tablespoons). Blend till there are no lumps left, adding water if you need to till texture resembles masa. Heat heavy 30 cm cast iron skillet over a mid-sized flame. Form one ball masa into an egg shape while that is happening. Make deep, wide hole using thumb. Spoon 1 to black bean mixture into hole (2 teaspoons). Pinch the masa up to enclose it plus roll into a cigar shape. Put between two sheets of plastic and flatten lightly with tortilla press or under heavy skillet till 5–6 mm thick. With care peel off top sheet of plastic. Flip this masa onto your fingers plus peel the bottom sheet of plastic. Move quickly to skillet and cook till little gently browned in spots, around 1 minute. Flip and cook till cooked through, around 3 minutes. Remove and keep to one side on plate. Repeat using other balls. Tip enough oil in the skillet to well coat bottom heat over a medium-high flame till shimmering. Slide two huaraches in skillet. Cook for 1 1/2 minutes plus flip. Coat top side with 1 salsa and (1/2 tablespoons) scatter with cheese (1 tablespoon). Cook one minute longer. Keep to one side plus repeat using the other huaraches. Top the huaraches using onion, cilantro, plus radishes. Eat at once with lime wedges.