Beet and Steak Tostadas
Ingredients Featured in Our Beet and Steak Tostadas
Recipe Overview
Nothing beats a homemade steak tostada. The juicy steak and crunchy shells loaded with all your favorite toppings make it an easy meal the whole family can enjoy. Instead of solely relying on steak for the hearty element of this meal, these Beet and Steak Tostadas incorporate earthy beets for an added depth of flavor and a kick of nutrients. Grass-fed beef adds high protein and several micronutrients, such as B vitamins, iron, zinc, selenium, calcium, magnesium, and phosphorus, which are important for cholesterol and fat metabolism. For an even healthier option, opt for organic corn tortillas, as corn is one of the most heavily sprayed crops with pesticides and often genetically modified. Choosing organic ensures you’re getting a nutrient-dense, cleaner product.
All of the elements in this recipe work together to provide layers of flavor and texture. The juicy steak and roasted beets are nutritious and flavorful. Crunchy tostadas made at home are quick and easy, providing you with a satisfying crunch in every bite. Paired with a creamy chipotle sauce for a hint of heat, this meal will easily nourish you any night of the week. Beyond the benefits of micronutrients, this comforting and flavorful dish is a complete meal with protein, fat, and carbs, leaving you feeling satisfied for a long time after eating.
We love making this a meal served family style so everyone can pick and choose their favorite elements and toppings. It’s a wonderful way to accommodate a variety of diets as a build-it-yourself dinner.
About Our
Beet and Steak Tostadas
Our Jihi Kitchen chefs call this a fusion dish, but instead of being a fusion of cuisines, it’s a fusion of flavor and nutrition. With lean protein and essential micronutrients, you can feel confident that you are enjoying a meal that not only looks vibrant but also nourishes your body as well.
We like to lean on this recipe whenever we need a boost of energy and immunity. It can even help alleviate aches and pains making it ideal for a recovery meal after an intense workout.
Not to mention, by customizing your toppings, you can further tailor the dish to your specific dietary goals. These steak tostadas is tailored for those days when your body feels like it is stuck in first gear and everything is just a little bit harder than it should be.
Cycle hacking™ with jihi
Beet and Steak Tostadas are an excellent meal choice during the luteal, pre-menstrual, and menstrual phases of your cycle. The combination of lean protein from the steak and nutrient-rich beets provides the perfect balance to support your body’s needs during this time. Beets are high in antioxidants and nitrates, which help improve blood flow and reduce inflammation, particularly beneficial when your body may be more prone to inflammation and bloating.
The steak provides essential amino acids that support muscle repair and growth, making this dish an excellent option for post-workout recovery. The healthy fats from the sauce and avocado (if used as a topping) help to absorb fat-soluble vitamins and support hormonal balance. Additionally, the fiber in the beets and any added vegetables aids in digestion and helps to maintain stable blood sugar levels, reducing cravings and supporting sustained energy.
Overall, these steak tostadas offer a satisfying and nutrient-dense meal that can help you feel energized and balanced during the luteal and pre-menstrual phases.
Jihi Cycles
exactly when you need THEM MOST.
What You'll Need
BEETS
Use your favorite type of beet for this recipe, whether it is red or golden. We prefer red to pair with the steak, but both varieties are delicious.
CHIPOTLE PEPPERS
Chipotle peppers give the spicy sauce a smoky heat. You can make the sauce even spicier by adding a bit of the adobo sauce from the can of peppers.
CILANTRO
Fresh cilantro adds a bright, herbaceous flavor and is used as a garnish.
CORN TORTILLAS
Gluten-free corn tortillas are fried to make the crispy tostadas shells.
GARLIC
A fresh garlic clove gives added depth to the chipotle sauce. You can also use jarred minced garlic if preferred.
LIME JUICE
Fresh lime juice is always preferred for its flavor and vibrance.
OIL
You will need both extra virgin olive oil and a neutral oil like vegetable or avocado oil.
PICO DE GALLO
Store-bought or homemade, this fresh salsa adds brightness and acidity to the tostadas.
QUESO FRESCO
This crumbly cheese adds a mild, creamy flavor that complements the other ingredients.
SOUR CREAM
Tangy and bright, sour cream cuts through the richness of the mayonnaise in the sauce.
SPICES
The only spices you need for this recipe are kosher salt, freshly cracked black pepper, smoked paprika, and ground cumin.
STEAK
We recommend using grass-fed sirloin steak for this recipe. You can truly use whatever cut of beef you like, but sirloin offers a lot of flavor, while also being tender and juicy.
How to Make
Beet and Steak Tostadas
Prepare Ingredients
Peel one clove of garlic. Set aside. Peel the beets. Cut them into bite-sized pieces. Set aside. Cut the steak into bite-sized pieces. Set aside. Chop as much cilantro leaves as you would like for garnish. Prepare your other toppings, as desired. Set aside. Measure out remaining ingredients as listed. Preheat the oven to 425˚F. Line a baking sheet with parchment paper.
Make Sauce
Combine the ingredients for the sauce in a small bowl. Whisk high until creamy and smooth. Taste the sauce, then season with salt as desired.
Roast Beets
Add beets, salt, cumin, paprika, and oil to a small bowl. Toss to coat evenly. Spread the beet pieces on the prepared baking sheet in an even layer. Bake for 20 to 30 minutes, until fork-tender and cooked through. Remove from the oven and let cool on the sheet pan. Set aside.
Cook Steak
Add steak, smoked paprika, salt, pepper, and cumin to a medium bowl. Stir together until the steak is evenly coated. Heat oil in a large skillet for the steak over medium-high heat. When the oil is hot and shimmering, add steak and cook until it reaches your desired doneness. This will take about 5 to 8 minutes for medium rare. The cooking time depends on the size of the steak pieces. Remove to a plate or bowl and set aside once done.
Make Tostada Shells
Add enough vegetable or avocado oil to a small skillet until it is about 1 inch deep. Heat the oil over medium-high heat. Once shimmering and hot, fry the tortillas one at a time until they are golden brown. This will take about 1 to 2 minutes per side. Remove the fried tortilla to a plate lined with paper towels. Sprinkle it with salt and repeat the process with the remaining tortillas.
Assemble
To assemble, spread each of the tostadas with chipotle sauce. Top with steak and beets. Finish with your desired toppings. Serve immediately.
FAQs
Can I make this recipe vegetarian?
You can make this recipe vegetarian by omitting the steak. The beet becomes the primary hearty topping, so you will want to increase the amount used. We recommend tripling the amount of roasted beets to make sure the recipe is still hearty and filling.
Can I bake the tostadas instead of frying them?
If you prefer to bake the tostada shells instead of frying them, you can. Add the corn tortillas to a lined baking sheet and brush both sides with avocado oil or another high heat oil. Place an oven-safe wire rack on top to keep them flat. Bake at 450˚F for 4 minutes, rotate the sheet pan 180 degrees, then bake for another 4 minutes until crispy and golden brown. Remove from the oven and let cool before serving.
Can I make these tostadas for meal prep?
Yes, these tostadas are a fun option to prepare for meal prep, whether you plan to make them for lunches throughout the week or a family meal. To meal prep, make the beets, steak, and sauce, storing each separately in airtight containers in the refrigerator. They will last for up to 3 to 4 days. When you are ready to enjoy these tostadas, simply fry up as many corn tortillas as you like. Reheat the beets and steak, then assemble and serve with your favorite toppings!
Still hungry?
These beet and steak tostadas are a clever way to pack in nutrients while satisfying those cravings for something hearty and flavorful. Since they are endlessly customizable, you can make them your own and watch them become a household favorite.
Looking for something to pair with these tostadas? Shake up a paloma mocktail, our non-alcoholic version of the classic grapefruit cocktail. For another vibrant dish featuring beets, try our blueberry beet salad. It offers a burst of fresh flavors and is perfect as a hearty lunch or a starter for dinner. If you’re in the mood for a cozy and comforting meal, our Miso Tofu with Bok Choy Sheet Pan recipe is an excellent choice. This dish combines the rich umami flavors of miso with the light, crisp texture of bok choy, all baked together for an easy and nutritious meal.
Beet and Steak Tostadas
Ingredients
Sauce
- 3 tbsp sour cream
- 1/3 cup greek yogurt
- 1 chipotle pepper in adobo sauce
- 1 tsp adobo sauce optional, makes dish spicy
- 1 1/2 tsp lime juice fresh
- 1 clove garlic
- 1/4 tsp kosher salt
Beets
- 2 medium beets or 3 small beets
- 1/2 tsp kosher salt
- 1/4 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 Tbsp olive oil extra virgin
Tostadas
- 8 small corn tortillas
- 1 tbsp avocado oil or vegetable oil (for frying)
Steak
- 1 lb sirloin steak
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground cumin
- 2 tsp olive oil extra virgin
Pico de Gallo
- 2 medium tomatoes beefsteak, heirloom, tomatoes on the vine
- 1/4 medium white onion
- 1/2 jalapeño
- 1/2 tsp fresh lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
- 1 avocado
Toppings
- 1/4 cup queso fresco crumbled
- cilantro
- lime wedges
- hot sauce optional
- beet greens optional
Instructions
Prepare the Ingredients
- First, peel and dice one clove of garlic.1 clove garlic
- Next, peel the beets, pat them dry, and cut them into bite-sized pieces.2 medium beets
- Cut the steaks into bite-sized pieces and set aside.1 lb sirloin steak
- Wash and chop the cilantro leaves for garnish. Set aside.cilantro
Make the Sauce
- Add greek yogurt, sour cream, chipotle pepper, adobo sauce (if using), lime juice, garlic, and salt to a small bowl.3 tbsp sour cream, 1/3 cup greek yogurt, 1 chipotle pepper, 1 tsp adobo sauce, 1 1/2 tsp lime juice, 1 clove garlic, 1/4 tsp kosher salt
- Stir or whisk the mixture until smooth and creamy. Taste and season with additional salt if needed.
Roast the Beets
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a small bowl, toss together beets, salt, cumin, paprika, and olive oil until coated.2 medium beets, 1/4 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, 1 Tbsp olive oil
- Spread in an even layer on the prepared baking sheet and bake for 20 to 30 minutes, until fork tender. When ready, remove from the oven and set aside.
Cook the Steak
- While the beets are cooking, season the steak with smoked paprika, salt, pepper, and cumin in a medium bowl.1 lb sirloin steak, 1/2 tsp smoked paprika, 1/2 tsp black pepper, 1/2 tsp salt, 1/4 tsp ground cumin
- Heat 2 tsp of oil in a large skillet over medium-high heat. Once hot, add the seasoned steak.2 tsp olive oil
- Cook to desired doneness (about 5 to 8 minutes for medium-rare, depending on the size of the steak pieces) and set aside.
Fry the Tortillas
- In a separate small skillet, add enough vegetable or avocado oil until it is about 1/4 inch deep.1 tbsp avocado oil
- Heat oil over high heat. Once hot, fry corn tortillas one at a time until golden brown, approximately 45 seconds per side8 small corn tortillas
- Remove to a paper-towel lined plate to drain and sprinkle with salt. Repeat with the remaining tortillas. Set aside.
Make the Pico de Gallo
- Wash and dice the tomatoes. Peel and dice the white onion.2 medium tomatoes, 1/4 medium white onion
- Cut the avocado in half, remove the pit, score the flesh into small cubes with a knife, and scoop them out with a spoon.1 avocado
- Wash, seed and dice the jalapeño. Measure 2 tbsp of fresh chopped cilantro.1/2 jalapeño, cilantro
- Combine all pico de gallo ingredients in a bowl, stirring to combine.
Assemble the Tostadas
- Spread the tostadas with the chipotle sauce.
- Top with steak and roasted beets. For added texture and nutrients, chop and fry the beet greens and add for a crunchy topping.beet greens
- Finish with pico de gallo, queso fresco, cilantro, hot sauce (if using), and a squeeze of lime. Serve immediately and enjoy!