Steak Tostadas with Cashew Salsa and Red Cabbage Slaw Recipe

--> Tuesday could easily be replaced by these Tostadas, which still keep a South the Border flavor but add a crunch and cashews to the mix.  It’s from Bon Appetit and it makes a great change-up.  The tostada is a discovery.  Easy to make, they take a tortilla and a little vegetable oil and crisp up in about a minute. The result is a perfect ‘plate’ to load with flavor. A red cabbage slaw scallions tops the tostada and then comes slices of steak.  I’ve used Hanger steak and New York both of which came through with great beef flavor.  More slaw is added then more steak and the whole thing is drizzled with the Cashew Salsa.  Appetit labelled the Salsa ‘Cashew’ however considerably more…