SKIRT STEAK TOSTADAS WITH CASHEW SALSA AND RED CABBAGE SLAW
It's Tostada Night! Just hearing those words makes us hungry. With a sheet-pan salsa and quick-cooking tostadas, this recipe will be ready before you know it.
Provided by Chris Morocco
Categories Bon Appétit Steak Chile Pepper Garlic Cashew Salsa Tortillas Dinner
Yield Serves 4
Number Of Ingredients 20
Steps:
- Salsa:
- Preheat oven to 350°F. Roast chiles and garlic on a rimmed baking sheet until lightly browned and softened, 12-15 minutes. Add cashews to baking sheet and roast until nuts are golden brown, 5-7 minutes. Let cool slightly, then peel garlic. Transfer garlic, cashews, and chiles (include all the seeds if you like things hot, or half of them if you aren't sure) to a blender; add vinegar, sugar, and 1/2 cup water and purée until smooth. Season with salt.
- Slaw and assembly:
- Whisk vinegar, mayonnaise, and yogurt in a medium bowl. Add cabbage and scallion and toss to coat; season with salt. Set aside.
- Season steak with salt and pepper; sprinkle with cumin. Heat 1 Tbsp. oil in a large skillet over medium-high. Cook steak until deeply browned, about 4 minutes per side for medium-rare. Transfer to a cutting board; let sit 10 minutes before slicing.
- Meanwhile, if making your own tostadas, pour oil into a small skillet to 1/4" depth. Heat over medium. Working one at a time, fry tortillas until crisp, about 1 minute per side. Transfer to paper towels.
- Top tostadas with some salsa, followed by steak, more salsa, slaw, and cilantro. Serve with lime wedges.
- Do Ahead:
- Salsa can be made 1 week ahead. Cover and chill.
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