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Bon Appétit

Skirt Steak Tostadas with Cashew Salsa and Red Cabbage Slaw

3.7

(3)

Image may contain Food Bread Meal Dish and Plant
Alex Lau

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.

Recipe information

  • Total Time

    1 hours

  • Yield

    4 Servings

Ingredients

Salsa

2

Fresno or other red chiles

2

garlic cloves, unpeeled

½

cup cashews

2

tablespoons apple cider vinegar

¼

teaspoon sugar

Kosher salt

Slaw and Assembly

2

tablespoons apple cider vinegar

2

tablespoons mayonnaise

2

tablespoons plain Greek yogurt

¼

large head of red cabbage, very thinly sliced (about 4 cups)

1

scallion, chopped

Kosher salt

1

skirt steak (about 1½ pounds), cut into 4 pieces

Freshly ground black pepper

1

teaspoon ground cumin

1

tablespoon vegetable oil; plus more for frying (about ⅓ 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°. 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 ½ cup water and purée until smooth. Season with salt.

    Step 2

    Do Ahead: Salsa can be made 1 week ahead. Cover and chill.

  2. Slaw and Assembly

    Step 3

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

    Step 4

    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 5

    Meanwhile, if making your own tostadas, pour oil into a small skillet to ¼" depth. Heat over medium. Working one at a time, fry tortillas until crisp, about 1 minute per side. Transfer to paper towels.

    Step 6

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

Nutrition Per Serving

Calories (kcal) 610 Fat (g) 38 Saturated Fat (g) 10 Cholesterol (mg) 120 Carbohydrates (g) 27 Dietary Fiber (g) 2 Total Sugars (g) 6 Protein (g) 45 Sodium (mg) 170
Explore Bon AppétitTostadaMexicanLatin AmericanSteakBeefMeatFresno ChileChileVegetableRed CabbageCabbageLeafy GreensQuickEasyWeeknight MealsMainNut-FreeGluten-FreeDinner
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Reviews (3)

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  • I was a bit skeptical going in seeing the middling reviews but trusted my gut knowing it was a Chris Morocco recipe and it turned out fantastic. I butchered the recipe a bit and used green jalapeños instead of fresnos, subbed green cabbage for red, subbed Mexican mayonesa con limón for the American style, and used a pre marinade skirt steak from my Mexican grocer but it still turned out well if maybe not exactly like the pictures. I'd highly recommend frying your own tostadas. I used corn oil at 350 and it was delicious.

    • Ben

    • Austin, TX

    • 7/3/2024