- Level: Easy
- Yield: 4 servings
- Nutritional Information Per Serving:
- Calories: 840
- Total Fat: 46 grams
- Saturated Fat: 16 grams
- Cholesterol: 101 milligrams
- Sodium: 1325 milligrams
- Carbohydrates: 66 grams
- Dietary Fiber: 12 grams
- Sugar: 9 grams
- Protein: 41 grams
- Total Time: 40 minutes
- Active Time: 30 minutes
Discover the surprising star of these irresistible steak tostadas: the mighty carrot! Imagine tender, air-fryer roasted carrot slices mingling with juicy medium-rare steak, topped with a crisp, refreshing carrot-kohlrabi slaw. Warm refried beans form the perfect base on crunchy tostada shells, and a zesty lime squeeze ties it all together. This easy recipe delivers bold flavors that will have everyone craving secondsget ready to wow your table in just 40 minutes!
- 8 carrots (6 sliced diagonally 1/2 inch thick, 2 shredded)
- 2 tablespoons extra-virgin olive oil
- 1 1/4 teaspoons adobo seasoning
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds boneless ribeye steak (about two steaks, each 1 inch thick)
- 2 tablespoons diced pickled jalapeo peppers, plus 1/4 cup pickling brine
- 1/2 teaspoon light agave syrup
- 1 kohlrabi (around 8 ounces), peeled and shredded
- 2 tablespoons roughly chopped fresh cilantro
- 1 (14-ounce) can low-sodium refried beans, warmed
- 8 tostada shells
- Lime wedges, for serving
- Preheat a 6-quart air fryer to 400F. In a medium bowl, toss sliced carrots with 1 tablespoon olive oil and 1/4 teaspoon adobo seasoning. Season with salt and pepper. Rub steaks with remaining 1 tablespoon olive oil and 1 teaspoon adobo seasoning, plus light salt and pepper.
- Arrange sliced carrots in the air fryer basket, then top with steaks. Cook until steaks brown, 5 to 7 minutes. Flip steaks and cook another 5 to 7 minutes for medium-rare. Remove steaks to a cutting board; tent with foil to rest. Continue air frying carrots until tender, 8 to 10 minutes. Transfer to a bowl.
- In another bowl, whisk pickled jalapeo brine and agave syrup. Add diced jalapeos, shredded kohlrabi, shredded carrots, and cilantro. Toss and season with salt and pepper.
- Spread warmed refried beans on tostada shells. Slice rested steak thinly and divide over beans. Top with roasted carrots, then vibrant slaw. Serve with lime wedges for that fresh burst of flavor.
Photograph by Andrew Purcell
