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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
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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


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.


  • 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.
Serves: 4