Halal Sirloin Steak Tostadas with Cashew Salsa and coleslaw
A lovely and wholesome halal steak dish with soft and tangy coleslaw, nutty salsa and a crispy tostada base.
What you need:
Salsa
2 Red chillis
2 garlic cloves, unpeeled
½ cup cashews
2 tablespoons apple cider vinegar
¼ teaspoon sugar
Sea salt
Coleslaw
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 Red Onion, chopped
Halal Steak
Kosher salt
1 230g (8oz) Halal Sirloin Steak
Freshly ground black pepper
1 teaspoon ground cumin
1 tablespoon vegetable oil; plus more for frying (about ⅓ cup; optional)
Tostadas
4 small corn tortillas or 4 store-bought tostadas
Chopped parsley and lime wedges (for serving)
How to Make it:
Salsa
Preheat oven to 350°. Roast chillis 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 chillis (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 ½ cup water and purée until smooth. Season with salt.
Coleslaw
Whisk vinegar, mayonnaise, and yogurt in a medium bowl. Add cabbage and onion and toss to coat; season with salt. Set aside.
Steak
Season steak with salt and pepper; sprinkle with some cumin. Heat 1 Tbsp. olive oil in a large grill pan over medium-high. Cook steak until deeply browned, about 4 minutes per side for medium-rare, 6 minutes for medium. Transfer to a cutting board; let sit 10 minutes before slicing. Slice into thin strips cut across the grain.
Tostadas
If making your own tostadas, pour oil into a small grill pan to ¼" depth. Heat over medium. Working one at a time, fry the tortillas until crisp, about 1 minute per side. Transfer to paper towels.
Top tostadas with some salsa, followed by steak, more salsa, coleslaw, and chopped parsley. Serve with lime wedges.
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