Skirt Steak Tostadas With Cashew Salsa And Red Cabbage Slaw Recipe

Name: Skirt Steak Tostadas With Cashew Salsa And Red Cabbage Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Fresno or other red chiles; 2 garlic cloves, unpeeled; 1/2 cup cashews; 2 tablespoons apple cider vinegar; 1/4 teaspoon sugar; Kosher salt; 2 tablespoons apple cider vinegar; 2 tablespoons mayonnaise; 2 tablespoons plain Greek yogurt; 1/4 large head of red cabbage, very thinly sliced (about 4 cups); 1 scallion, chopped; Kosher salt; 1 skirt steak (about 1 1/2 pounds), cut into 4 pieces; Freshly ground black pepper; 1 teaspoon ground cumin; 1 tablespoon vegetable oil; plus more for frying (about 1/3 cup; optional); 4 small corn tortillas or 4 store-bought tostadas; Chopped cilantro and lime wedges (for serving)

Servings: persons

2 Fresno or other red chiles
2 garlic cloves, unpeeled
1/2 cup cashews
2 tablespoons apple cider vinegar
1/4 teaspoon sugar
Kosher salt
2 tablespoons apple cider vinegar
2 tablespoons mayonnaise
2 tablespoons plain Greek yogurt
1/4 large head of red cabbage, very thinly sliced (about 4 cups)
1 scallion, chopped
Kosher salt
1 skirt steak (about 1 1/2 pounds), cut into 4 pieces
Freshly ground black pepper
1 teaspoon ground cumin
1 tablespoon vegetable oil; plus more for frying (about 1/3 cup; optional)
4 small corn tortillas or 4 store-bought tostadas
Chopped cilantro and lime wedges (for serving)

1
["Preheat oven to 350u00b0F. 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 puree until smooth. Season with salt.", "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.", "Salsa can be made 1 week ahead. Cover and chill."]

294

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 Fresno or other red chiles, 2 garlic cloves, unpeeled, 1/2 cup cashews, 2 tablespoons apple cider vinegar, and more.

Yes, Skirt Steak Tostadas With Cashew Salsa And Red Cabbage Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Skirt Steak Tostadas With Cashew Salsa And Red Cabbage Slaw

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