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Tostadas & Tacos: Skirt Steak Edition

March 17, 2017

Who doesn't enjoy tacos & tostadas? At Greensbury, we love using our meats and seafood to elevate these household favorites, plus we'll take any excuse to host a taco night. Here's a great recipe, adapted from Bon Appetit, for skirt steak tostadas or tacos with a red cabbage slaw. 

What you'll need

  1. 2 tbsp apple cider vinegar
  2. 2 tbsp mayonnaise 
  3. 2 tbsp plain Greek yogurt
  4. 1/4 large head of red cabbage, thinly sliced (about 4 cups)
  5. 1 scallion, chopped
  6. Kosher salt & ground black pepper, to taste
  7. 1 organic, grass-fed skirt steak (cut into 4 pieces)
  8. 1 tsp ground cumin
  9. 1 tbsp vegetable oil
  10. 4 small corn tortillas for tacos or to fry into tostadas 
  11. Chopped cilantro and lime, for serving 


Whisk apple cider vinegar, mayonnaise, and yogurt in a medium bowl. Add cabbage and scallions, toss to coat. Season cabbage and scallion mixture with Kosher salt, to taste. Set aside

Season organic, grass-fed skirt steak with Kosher salt and ground black pepper, to taste. Sprinkle with cumin. Heat 1 tablespoon of oil in a large skillet over medium heat. Cook skirt steak until browned, about 3 minutes each side for medium-rare. Transfer the skirt steak to a cutting board and let sit about 10 minutes before slicing.


If you're making tostadas, pour oil in a small skillet to 1/4 depth. Heat over medium. One at a time, fry tortillas for about 1 minute each side (until crisp). Transfer to paper towels or a plate to cool.

Top your tostadas or tacos with steak, slaw, and cilantro. Serve with lime.  

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