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:
Slaw and assembly:
Preparation
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.
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.
Do Ahead:
Step 6
Salsa can be made 1 week ahead. Cover and chill.
How would you rate Skirt Steak Tostadas With Cashew Salsa and Red Cabbage Slaw?
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Reviews (5)
Back to TopI 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