Fried Sweet Potato and Grilled Flank Steak Tostada with Roasted Garlic Aioli

Created exclusively for the NC SweetPotato Commission by
Mountain Madre Mexican Restaurant
Asheville, NC

Ingredients:

Sweet Potato & Flank Steak Tostada

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 sweet potatoes:

  • 1 large or 2 small sweet potatoes, scrubbed and peeled
  • Vegetable oil for frying

To finish tostadas:

  • 4 deep-fried tostada shells
  • ½ cup crumbled or finely grated manchego cheese

Directions:

Marinate the flank steak:

  1. Lay flank steak in a shallow glass baking dish.
  2. Place Worcestershire sauce, orange juice, cilantro, jalapeno, garlic and salt in a blender or food processor.
  3. Blend until cilantro, jalapeno and garlic are well minced.
  4. Pour marinade over steak, cover the dish and refrigerate overnight.

Prepare the refried beans:

  1. Place beans, garlic and salt in a large bowl and mash together until smooth. Alternately, blend beans and seasonings in a food processor.
  2. Cover and refrigerate until ready to use.

Prepare pico de gallo:

  1. In a medium bowl, toss together tomatoes, minced jalapeno, diced onion and chopped cilantro.
  2. Season to taste with salt.
  3. Cover and refrigerate until ready to use.

Prepare the aioli:

  1. 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.
  2. Season to taste with salt.
  3. Cover and refrigerate until ready to use.

Finishing:

  1. Reheat the refried beans and keep warm.
  2. Remove steak from marinade and place on a cutting board
  3. Discard marinade.
  4. Cut steak into long, thin strips.
  5. Cook strips on the grill or in a heavy skillet over high heat until medium-rare.
  6. Transfer cooked steak to a platter and set meat aside.

Prepare the sweet potatoes.

  1. Thinly slice the sweet potato 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 sweet potato into fine strips.
  2. Line a serving platter with 2 to 3 layers of paper towel.
  3. Set out a slotted spoon or spatula.
  4. Heat plenty of oil in a deep-fryer. Alternately, place a deep, heavy skillet or a large, heavy, wide saucepan over medium-high heat.
  5. 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.
  6. Heat oil to 350 degrees or test oil temperature by placing a chunk of sweet potato into the hot oil. If the sweet potato floats, the oil is ready for frying.
  7. Fry the potatoes in batches, carefully placing some of the potatoes into hot oil. Do not overcrowd the pan.
  8. Fry potatoes until golden and tender, about 2 minutes.
  9. Use slotted spoon or spatula to transfer potatoes to one side of the paper towel-lined platter.
  10. Continue with remaining potatoes. Do not lay hot potatoes on cooked potatoes.

Assemble the tostadas:

  1. Lay tostadas on a clean work surface or a large serving platter.
  2. Spread ¼ cup of the beans onto each tostada.
  3. Top beans with a generous mound of flank steak.
  4. Top steak with about ¼ of the fried sweet potatoes.
  5. Garnish with pico de gallo, roasted garlic aioli and manchego cheese.

Makes 4 servings.