Skirt Steak Tostadas With Cashew Salsa and Red Cabbage Slaw

Ingredients

• •2 whole Fresno or other red chiles
• •2 cloves garlic cloves, unpeeled
• •½ cup cashews
• •2 tablespoons apple cider vinegar
• •¼ teaspoon sugar
• •1 to taste Kosher salt
• •2 tablespoons apple cider vinegar
• •2 tablespoons mayonnaise
• •2 tablespoons plain Greek yogurt
• •¼ head large head of red cabbage, very thinly sliced (about 4 cups)
• •1 whole scallion, chopped
• •1 to taste Kosher salt
• •1½ pounds skirt steak
• •1 to taste Freshly ground black pepper
• •1 teaspoon ground cumin
• •1 tablespoon vegetable oil
• •4 whole small corn tortillas or tostadas
• •1 to taste Chopped cilantro and lime wedges

Cooking Instructions

1. 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.

   22 min

2. 2.

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

   5 min

3. 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.

   18 min

4. 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.

   8 min

5. 5.

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

   5 min

6. 6.

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