Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Air-Fryer Steak Tostadas
Getting reviews...
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- 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
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- 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
Ingredients
Directions
- Preheat a 6-quart air fryer to 400 degrees F. In a medium bowl, toss the sliced carrots with 1 tablespoon olive oil and 1/4 teaspoon adobo seasoning. Season lightly with salt and pepper. Rub the steaks with the remaining 1 tablespoon olive oil and 1 teaspoon adobo seasoning; season lightly with salt and pepper.
- Put the sliced carrots in the air fryer and top with the steaks. Cook until the steaks are browned, 5 to 7 minutes, then flip and cook 5 to 7 more minutes for medium-rare, depending on the thickness. Transfer the steaks to a cutting board, tent with foil and set aside to rest. Continue cooking the carrots until tender, 8 to 10 minutes. Transfer the carrots to a medium bowl; set aside.
- Meanwhile, in another medium bowl, whisk together the pickled jalapeño brine and agave. Add the pickled jalapeños, kohlrabi, shredded carrots and cilantro and toss to coat. Season with salt and pepper.
- Spread the refried beans on the tostada shells. Thinly slice the steaks and divide among the tostadas along with the air-fried carrots. Top with the kohlrabi slaw. Serve with lime wedges.
