Skip to main content

Skirt Steak Tostadas With Cashew Salsa and Red Cabbage Slaw

Image may contain Food Dish Meal Bread Platter and Plant
Photo by Alex Lau
  • Active Time

    1 hour

  • Total Time

    1 hour

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.

Ingredients

Serves 4

Salsa:

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

Slaw and assembly:

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)

Preparation

  1. Salsa:

    Step 1

    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.

  2. Slaw and assembly:

    Step 2

    Whisk vinegar, mayonnaise, and yogurt in a medium bowl. Add cabbage and scallion and toss to coat; season with salt. Set aside.

    Step 3

    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.

    Step 4

    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.

    Step 5

    Top tostadas with some salsa, followed by steak, more salsa, slaw, and cilantro. Serve with lime wedges.

  3. Do Ahead:

    Step 6

    Salsa can be made 1 week ahead. Cover and chill.

Sign In or Subscribe
to leave a Rating or Review

How would you rate Skirt Steak Tostadas With Cashew Salsa and Red Cabbage Slaw?

Leave a Review

  • I wanted to like this, but it just didn’t do it for me. The “salsa” was quite bizarre, I didn’t enjoy it, and the flavors of the meal as a whole were weak. I was thankful for every bite with an extra punch of cilantro and lime.

    • lcooks4m

    • Hartford, CT

    • 2/9/2020

  • The cashew salsa had a strange texture and wasn't flavorful. Next time, I'd just make a regular salsa and toss cashews on top.

    • ffran

    • VT

    • 2/26/2017

  • The cashew salsa had a strange texture and wasn't flavorful. The rest was delicious. Next time, I'll make a regular salsa and toss chopped cashews on top.

    • ffran

    • VT

    • 2/26/2017

  • Made it with our left over new york steak that was cooked rare so added cumin and broiled to warm up, and used a variety of peppers from my greenhouse for the salsa. Really liked the cashew in the salsa!

    • vicdudd

    • Seabeck, WA

    • 12/9/2016

  • These were surprisingly easy to make and very tasty indeed. Had to use flank steak instead of skirt steak, and toasted our own tostadas. Will definitely be making these again soon!

    • brucehaines

    • Philadelphia, PA

    • 12/2/2016

See Related Recipes and Cooking Tips

Read More
If you’ve only had pork shoulder when braised until shredded, this fresh, summery recipe shows you what else the cut can do. 
Molly Yeh’s turkey burgers are genuinely juicy, supremely crispy, flavored like falafel, and browned in a skillet for ultimate ease.
This easy pan-roasted fish dinner looks and tastes like you spent hours in the kitchen, but it’ll be on your table in less than 30 minutes.
This chicken stew seasoned with aromatic spices, tomato, and sofrito is ideal comfort for cold evenings.
These vegetarian burgers will steal the show at any cookout thanks to a blender marinade inspired by the Korean BBQ favorite.
Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.
Filled with poached shrimp and fresh mango, these Vietnamese-style spring rolls are a surefire crowd-pleaser.
Tagine-inspired flavors, saucy lamb, and crunchy raw carrot salad—what’s not to love?