Skirt Steak Tostadas With Cashew Salsa and Red Cabbage Slaw

Ingredients for Skirt Steak Tostadas With Cashew Salsa and Red Cabbage Slaw

• 2 Fresno or other red chillies

• 2 dentes de alho, com casca

• 120ml cashews

• 2 colheres de sopa de vinagre de maçã

• 1/4 colher de chá de açúcar

• Sal kosher

• 2 colheres de sopa de vinagre de maçã

• 2 colheres de sopa de maionese

• 2 tablespoons plain Greek yoghurt

• 1/4 large head of red cabbage, very thinly sliced (about 650g )

• 1 cebolinha, picada

• Sal kosher

• 1 skirt steak (about 675g), cut into 4 pieces

• Pimenta preta moída na hora

• 1 colher de chá de cominho em pó

• 1 colher de sopa de óleo vegetal

• plus more for frying (about 80ml

• opcional)

• 4 small corn tortillas or 4 store-bought tostadas

• Chopped coriander and lime wedges (for serving)

How to make Skirt Steak Tostadas With Cashew Salsa and Red Cabbage Slaw

Preheat oven to 177°C. Roast chillies 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 chillies (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 120ml water and purée until smooth. Season with salt.

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

Season steak with salt and pepper; sprinkle with cumin. Heat 1 tablespoon 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.

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.

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

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

Aviso Legal

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