Twice fried plantains (tostones) topped with mashed avocado, chopped salad, and mojo marinated carne asada then drizzled with roasted garlic dressing!
This post is sponsored by Taylor Farms. All opinions are my own.
When it comes to easy meals, salad kits are one of my FAVORITE ways to make them happen. Salad kits bring everything you need all in one package making prep work a breeze. BUT… just because it’s a salad kit doesn’t mean you have to make a salad. Today, we’re turning Taylor Farms Roasted Garlic Chopped Salad Kit into these delicious carne asada tostones!
The new Taylor Farms Roasted Garlic Chopped Salad Kit has crisp romaine, red cabbage, shredded broccoli, green onions, celery, and parsley with a creamy, savory garlic dressing that pairs perfectly with bold smoked shredded cheddar cheese and crunchy crouton pieces.
How To Make Carne Asada Tostones
First things first, let’s marinade the meat. Add mojo marinade, ancho chili powder, chopped cilantro, salt and pepper with flank steak in a bowl. Marinate for at least 1-2 hours. You can also do this the night before.
Once you’re ready to cook, preheat the grill and grill the flank steak for 5-8 minutes on each side, depending on how cooked you want it. Transfer the steak to a cutting board and let it rest for 5 minutes. Slice the flank steak against the grain then chop it into cubes.
Meanwhile, make the tostones. You can use avocado oil or coconut oil, or even a mixture of both. Peel then cut the plantains in 2″ thick slices and fry them in a nonstick pan for about 5 minutes on all sides. They will turn golden yellow. Careful not to burn them.
Remove the plantains and drain on paper towels to absorb the excess oil. Using a plantain press or a paper towel folded over, smash the plantains to about 1/2 inch thick. Fry the now smashed plantains for about 5 minutes in the same skillet, until crisp and golden on both sides. Remove and drain on paper towels. Don’t forget to sprinkle them with salt!
How To Assemble the Carne Asada Tostones
Ok, now that the meat and the tostones are ready, let’s assemble! In a bowl, prepare the salad with the croutons and shredded cheese but without the dressing.
Spread about a teaspoon of mashed avocado on top of the plantain. The mashed avocado will help the salad stay put on top of the plantain. Add a handful of salad on top, add the meat then drizzle with the creamy garlic dressing. That’s all folks!
You guys I cannot begin to tell you how delicious this garlic dressing is! I literally had to stop myself from eating it with a spoon. Think creamy, slightly nutty and sweet, not pungent or too strong. It’s perfection. A garlic lovers’ dream. Plus it pairs perfectly with the carne asada!
These carne asada tostones are an easy lunch idea for any day of the week and even make for a great appetizer idea too.
I can’t wait for you guys to try it!
- 1/2 lb flank steak
- 1/3 cup mojo marinade
- 1/2 teaspoon ancho chili powder
- 1/4 cup chopped cilantro
- Salt + pepper to taste
- 4 large green plantains, peeled and cut into 2” slices (make sure the plantains are thick in diameter)
- 1/2 cup avocado oil
- 1 bag Taylor Farms Roasted Garlic Chopped Salad Kit
- 1 small ripe avocado, mashed
- In a glass bowl or baking dish, add the flank steak. Pour the mojo marinade on top along with ancho chili powder, chopped cilantro, and salt and pepper to taste (start with 1/2 teaspoon of each and go from there). Gently massage the marinade into the meat and make sure it is evenly coated. Place plastic wrap over the bowl/dish. Marinate for 1-2 hours.
- Preheat grill on medium-high heat. Grill meat for 5-8 minutes on each side, depending on desired doneness. Transfer the steak to a cutting board and let it rest for 5 minutes. Slice the flank steak against the grain then chop it into cubes. Set aside.
- In a medium deep nonstick skillet, heat avocado oil over medium-high heat. Fry the thick plantain slices for about 5 minutes. Remove and drain on paper towels to absorb the excess oil. Using a plantain press or a paper towel folded over, smash the plantains to about 1/2 inch thick. Fry the now smashed plantains for about 5 minutes in the same skillet, until golden brown on both sides. Remove and drain on paper towels. Sprinkle with salt. (You can reuse the oil, if you’d like, so no need to discard.)
- In a large bowl, add the Taylor Farms Roasted Garlic Chopped Salad Kit including the toppings but not the dressing.
- To assemble, spread a spoonful of mashed avocado on top of each toston. Add a spoonful of the salad on top of the avocado then top with carne asada. Drizzle tostones with roasted garlic dressing. Enjoy!
Thank you Taylor Farms for sponsoring this post and a HUGE thank you to all the readers of this blog for all your support! xo