Skirt Steak Tostadas With Cashew Salsa And Red Cabbage Slaw Recipes

MAIN CHALLENGE: SKIRT STEAK TOSTADA WITH BLACK BEANS AND MANGO SALSA

Steps:

• For the steak: In a large shallow bowl or baking dish whisk together the soy sauce, olive oil, lemon juice, honey, onion, habanero, and salt and pepper, to taste. Add the skirt steak, cover and refrigerate. Marinate for at least 1 hour, preferably several hours.
• For the beans: In a saucepan over medium-low heat, combine all ingredients and let simmer for 20 minutes.
• For the tostadas: Heat about 3 inches of oil in a large pot to about 350 degrees F. Carefully slide 1 tortilla into the oil and fry until crisp, about 1 to 2 minutes. Remove and drain on paper towels. Repeat with the remaining tortillas.
• Preheat a grill pan or grill to medium-high. Remove the skirt steak from the bowl or baking dish and discard the marinade. Place the steak on the grill and grill about 4 to 6 minutes for medium-rare to medium. Remove from grill to a cutting board and let rest for about 5 minutes. Slice into thin pieces at a diagonal.
• To serve: Place fried tortillas on a large platter or individual plates. Spoon some of the black bean mixture in the middle of the tortillas. Top with steak slices and the Mango Salsa. Garnish with sour cream and your choice of grated cheese, if desired.
• In a bowl, combine all ingredients and set aside for 10 to 20 minutes for the flavors to marry.

SKIRT STEAK TOSTADAS WITH CASHEW SALSA AND RED CABBAGE SLAW

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.