Fried Sweetpotato and Grilled Flank Steak Tostada with Roasted Garlic Aioli
Created exclusively for the NC SweetPotato Commission by Mountain Madre Mexican Restaurant - Asheville, NC
Recipe
Ingredients
For the marinated flank steak:
- 1½ to 2- pound flank steak
- 1 cup Worcestershire sauce
- ½ cup freshly squeezed orange juice
- ½ bunch cilantro
- 1 jalapeno with seeds
- 1 clove garlic
- Salt to taste
For the re-fried beans:
- 1 cup cooked pinto beans
- 1 teaspoon minced garlic
- Salt to taste
For the pico de gallo:
- 8 roma tomatoes diced
- 1 jalapeno minced no seds
- 1 medium onion diced
- ½ bunch fresh cilantro chopped
- Salt to taste
For the garlic aioli:
- 3 cloves roasted garlic
- 1 cup sour cream
- 1 cup mayo
- Salt to taste
For the sweetpotatoes:
- 1 large or 2 small sweetpotatoes scrubbed and peeled
- Vegetable oil for frying
To finish tostadas:
- 4 deep-fried tostada shells
- ½ cup crumbled or finely grated manchego cheese
Instructions
Marinate the flank steak:
- Lay flank steak in a shallow glass baking dish.
- Place Worcestershire sauce, orange juice, cilantro, jalapeno, garlic and salt in a blender or food processor.
- Blend until cilantro, jalapeno and garlic are well minced.
- Pour marinade over steak, cover the dish and refrigerate overnight.
Prepare the refried beans:
- Place beans, garlic and salt in a large bowl and mash together until smooth. Alternately, blend beans and seasonings in a food processor.
- Cover and refrigerate until ready to use.
Prepare pico de gallo:
- In a medium bowl, toss together tomatoes, minced jalapeno, diced onion and chopped cilantro.
- Season to taste with salt.
- Cover and refrigerate until ready to use.
Prepare the aioli:
- Place roasted garlic, sour cream and mayonnaise in a blender or food processor and blend until garlic is fully incorporated into sour cream and mayonnaise.
- Season to taste with salt.
- Cover and refrigerate until ready to use.
Finishing:
- Reheat the refried beans and keep warm.
- Remove steak from marinade and place on a cutting board
- Discard marinade.
- Cut steak into long, thin strips.
- Cook strips on the grill or in a heavy skillet over high heat until medium-rare.
- Transfer cooked steak to a platter and set meat aside.
Prepare the sweetpotatoes:
- Thinly slice the sweetpotato and cut each slice into fine strips. You could also use a Zoodle Maker, a hand-held grater or a food processor to cut the sweetpotato into fine strips.
- Line a serving platter with 2 to 3 layers of paper towel.
- Set out a slotted spoon or spatula.
- Heat plenty of oil in a deep-fryer. Alternately, place a deep, heavy skillet or a large, heavy, wide saucepan over medium-high heat.
- Pour oil to a depth of 3 inches if you use a skillet (cast iron is best), 4 to 5 inches if you use a saucepan.
- Heat oil to 350 degrees or test oil temperature by placing a chunk of sweetpotato into the hot oil. If the sweetpotato floats, the oil is ready for frying.
- Fry the potatoes in batches, carefully placing some of the potatoes into hot oil. Do not overcrowd the pan.
- Fry potatoes until golden and tender, about 2 minutes.
- Use slotted spoon or spatula to transfer potatoes to one side of the paper towel-lined platter.
- Continue with remaining potatoes. Do not lay hot potatoes on cooked potatoes.
Assemble the tostadas:
- Lay tostadas on a clean work surface or a large serving platter.
- Spread ¼ cup of the beans onto each tostada.
- Top beans with a generous mound of flank steak.
- Top steak with about ¼ of the fried sweetpotatoes.
- Garnish with pico de gallo, roasted garlic aioli and manchego cheese.
Notes
Nutrition Facts
Fried Sweetpotato and Grilled Flank Steak Tostada with Roasted Garlic Aioli
Serving Size
1
Amount per Serving
Calories
1083
% Daily Value*
Fat
71
g
109
%
Saturated Fat
22
g
138
%
Trans Fat
1
g
Polyunsaturated Fat
27
g
Monounsaturated Fat
17
g
Cholesterol
171
mg
57
%
Sodium
1400
mg
61
%
Potassium
2075
mg
59
%
Carbohydrates
61
g
20
%
Fiber
9
g
38
%
Sugar
19
g
21
%
Protein
49
g
98
%
Vitamin A
9747
IU
195
%
Vitamin C
55
mg
67
%
Calcium
407
mg
41
%
Iron
9
mg
50
%
Net Carbohydrates
52
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1Calories: 1083kcalCarbohydrates: 61gProtein: 49gFat: 71gSaturated Fat: 22gPolyunsaturated Fat: 27gMonounsaturated Fat: 17gTrans Fat: 1gCholesterol: 171mgSodium: 1400mgPotassium: 2075mgFiber: 9gSugar: 19gVitamin A: 9747IUVitamin C: 55mgCalcium: 407mgIron: 9mgNet Carbohydrates: 52g