Tag Archives: Tostadas

Coconut Flour Tostadas with Cilantro Steak

Spicy tangy flavors seem to make everything better for me….the sense of the spice, the heat and the sour is a dance on the taste buds.

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In a quest to make gluten free tostadas I have experimented with flours quite a bit which have resulted in as many fails as successes. A combination of coconut flour with some almond flour added in seems to hold it’s own for me. I have seen people add xanthan gum so the dough becomes pliable but I did not have any so went without.

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There are layers of flavors in this recipe.

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With the dough in place, I started with grated beets and carrots and marinated them with lemon juice and salt for 5 mins.

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The steak is grass fed organic and turns out just amazing

The Cilantro sauce is a staple in my kitchen and I have used it as a marinade and topping. You can find the recipe below and another version here.

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CilantroChutney-5702Now to the fermented red cabbage….just delicious and so good for you. This add the right amount of tanginess and crunch.

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This dish is topped with fresh watercress and a sprinkle of goat cheese.

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Coconut Flour Tostadas with Cilantro Steak

  • Servings: 2
  • Difficulty: easy
  • Print

a gluten free tostada layered with steak and fermented vegetables

Ingredients

Tostadas

  • 1 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 2 organic eggs
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp cayenne pepper
  • Cold water for the dough

Beet and carrot salad

  • 1 beet and 1 carrot – grated
  • Juice of 1 lemon
  • 1 tsp grated lemon peel
  • Pink salt

Steak

  • 1-2 portions of organic grass fed steak

Cilantro Sauce

  • 1/2 bunch fresh cilantro ( 2 cups)
  • 1/2 cup olive oil
  • 1/3 cup rice wine vinegar
  • 3 garlic cloves, peeled
  • 2 serrano chilies
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt

Watercress leaves and goat cheese for garnish

Cabbage Pickle: Recipe can be found here

Directions

  • Blend the ingredients for the Cilantro sauce adjusting the salt to taste
  • Marinate the steak in the cilantro sauce for an hour or overnight if you have the time.
  • Combine the ingredients for the beet and carrot salad and set aside
  • For the tostadas, combine the flour, oil salt, pepper and eggs. Add water in small increments, just enough for the dough to come together. It will be crumbly.
  • Using a tortilla press between plastic wrap, press the tostadas out gently. You have to be careful as the dough is crumbly with the gluten and it may take a couple of tries.
  • Pan fry in olive oil until both sides are browned.
  • Grill the steak, 5 mins on each side and let it rest for 5 mins. Slice in  2 inch pieces.
  • Using the tostadas as a base, top with the beet mixture, steak pieces, red cabbage pickle, cilantro sauce and watercress
  • Top with goat cheese or any other cheese you prefer.
  • Serve with a side of the cilantro sauce.

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Jhuls is the solo cohost this week at Fiesta Friday. Do check out her blog at  Jhuls @ The Not So Creative Cook
Also linking up on Saucy Saturdays