Skirt Steak Tostadas With Cashew Salsa And Red Cabbage Slaw Recipes

Steps:

• Salsa:
• 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:
• Whisk vinegar, mayonnaise, and yogurt in a medium bowl. Add cabbage and scallion and toss to coat; season with salt. Set aside.
• 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.
• 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 cilantro. Serve with lime wedges.
• Do Ahead:
• Salsa can be made 1 week ahead. Cover and chill.