Skirt Steak with Tomatoes and Salsa Macha

SERVES: 4

This recipe features a very loose interpretation of salsa macha, a Mexican peanut and chili salsa. Loose, because traditionally this sauce is made with whole dried chilies and gets blitzed or blended together to form a more homogeneous sauce. This quickie version comes together in a single small pot and leans on ground chilies and spices instead. If you’re looking for a pairing for this meal, consider some tortillas and cilantro---you can turn this into tacos very quickly.

Active Time: 30 Mins

Total Time: 30 mins

Skirt Steak with Tomatoes and Salsa Macha

Produce

  • ¾ lbs tomatoes (any kind)
  • 3 garlic cloves

Pantry

  • ½ cup roasted salted peanuts
  • 3 tablespoons toasted sesame seeds
  • ⅓ cup olive oil, plus more
  • 1 ½ teaspoons red pepper flake
  • 1 ½ teaspoons chipotle chili powder or smoked paprika
  • kosher salt, freshly ground black pepper
  • 4 tablespoons apple cider vinegar, plus more to taste
  • Flaky sea salt

Meat

  • 1 ½ pounds quick cooking steak (skirt, or flank)

1. Make the salsa macha:

  • Finely chop or crush ½ cup roasted salted peanuts with the bottom of a saucepan.

     

  • Combine the peanuts, 3 tablespoons toasted sesame seeds, and ⅓ cup olive oil in a small saucepan and cook over medium low heat, swirling the pan often until the peanuts are deeply golden brown and toasted, 4-6 minutes.

     

  • Remove the saucepan from the heat, and stir in 1 ½ teaspoons red pepper flake, 1½ teaspoons chipotle chili powder or smoked paprika, and 2 teaspoons of kosher salt.

     

  • Finely grate 3 garlic cloves into the salsa macha (while still hot! The residual heat will cook off the raw garlic flavor). It will sizzle and sputter; stir well. Set aside.

2. Prep the tomatoes:

  • Cut ¾ pounds ripe heirloom tomatoes into irregular 1-2” shapes. Transfer to a bowl and season with 1 tablespoon apple cider vinegar and kosher salt.

3. Season and cook the steaks:

  • If they aren’t already, cut 1 ½ pounds of skirt steak crosswise into 5” pieces. Season the steaks all over with salt and freshly ground black pepper. Coat the steaks in 1 tablespoon olive oil.

     

  • Heat a large cast iron skillet over high heat for several minutes until ripping hot. Add 1 tablespoon olive oil to the skillet, swirl to coat, and then arrange some of the steaks (in a single layer without overcrowding the pan) in the skillet. Cook, undisturbed until well browned underneath 2-3 minutes. Flip and cook 30 seconds-1 minute longer (if they’re thick, 1 minute, if they’re quite thin, 30 seconds will suffice). Transfer to a cutting board to rest and repeat with the remaining steaks.

     

  • Once all the steaks have been cooked, and the skillet is no longer on the burner, stir the salsa macha into the skillet, and stir to scrape up any of the yummy bits on the bottom of the pan. Stir in 3 tablespoons of apple cider vinegar.

4. Serve:

  • Slice the steaks crosswise; transfer to a serving platter.

     

  • Spoon the tomatoes and their juices over the steaks. Drizzle the salsa macha all over.

     

  • Season with flaky sea salt and serve.

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