Name: Skirt Steak Tostadas with Cashew Salsa and Red Cabbage Slaw
Cook time: 1 hours
Total time: 1 hours
Yield: 4 Servings
Ingredients: 2 Fresno or other red chiles; 2 garlic cloves, unpeeled; ½ cup cashews; 2 tablespoons apple cider vinegar; ¼ teaspoon sugar; Kosher salt; 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)

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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 notes