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Close-up of Beet and Beef Steak Tostadas on a rustic plate for hormone balance

Beet and Steak Tostadas

Beet and Steak Tostadas are an earthy twist on the classic steak tostada that the whole family will love. Every mouthful is crunchy, creamy, hearty, and vibrant. Easily customize them with your choice of toppings for a personalized meal. Grass-fed beef provides high protein and essential micronutrients, making this dish not only delicious but also nutritious.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Dinner, Lunch
Cuisine Mexican
Servings 4
Calories 542 kcal

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 freshly squeezed
  • 1 clove garlic
  • 1/4 tsp kosher salt

Beets

  • 2 beet medium, or 3 small
  • 1/2 tsp kosher salt
  • 1/4 tsp cumin cumin
  • 1/2 tsp smoked paprika
  • 1 tbsp olive oil extra virgin

Tostadas

  • 8 corn tortillas small
  • 1 tbsp avocado oil or vegetable oil

Steak

  • 1 lb sirloin steak
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1/4 tsp cumin ground
  • 2 tsp olive oil extra virgin

Pico de Gallo

  • 2 tomato medium (beefsteak, heirloom, tomatoes on the vine)
  • 1/4 white onion medium
  • 1/2 jalapeño
  • 1/2 tsp lime juice freshly squeezed
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1 avocado

Toppings

  • 1/4 cup queso fresco crumbled
  • 1 bunch cilantro chopped
  • 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 beet
  • Cut the steaks into bite-sized pieces and set aside.
    1 lb sirloin steak
  • Wash and chop the cilantro leaves for garnish. Set aside.
    1 bunch 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 beet, 1/4 tsp 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 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 side
    8 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 tomato, 1/4 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, 1 bunch 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!

Nutrition

Calories: 542kcalCarbohydrates: 43gProtein: 35gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 81mgSodium: 1493mgPotassium: 1238mgFiber: 11gSugar: 10gVitamin A: 1021IUVitamin C: 19mgCalcium: 181mgIron: 4mg
Note: Nutrition facts are only estimates and actual amounts may vary.
Keyword steak tostada, steak tostada recipes, steak tostadas