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Skirt Steak with Juicy Tomatoes & Salsa Macha

Chris ★★★★★★★★☆☆ 8/10 Morgan ★★★★★★★★☆☆ 8/10
high-proteindinnerquick
Skirt Steak with Juicy Tomatoes & Salsa Macha
Servings4
Prep time15 min
Cook time15 min
Per serving480 cal · 37g p · 8g c · 34g f
SourceCookbook: More Is More by Molly Baz

Ingredients

Ingredients

  • 3 garlic cloves
  • 12 oz ripe tomatoes (any kind)
  • 1 1/2 lbs quick-cooking steak (skirt or flank)
  • 1/2 cup roasted, salted peanuts
  • 1/4 cup plus 1 tbsp extra-virgin olive oil, plus more to taste
  • 3 tbsp toasted sesame seeds
  • 1 1/2 tsp red pepper flakes
  • 1 1/2 tsp chipotle chile powder or smoked paprika
  • Kosher salt and freshly ground black pepper
  • 4 tbsp apple cider vinegar, plus more to taste
  • Flaky sea salt

Instructions

  1. Make the salsa macha: Crush peanuts with the bottom of a mug. In a small saucepan, combine the peanuts, 1/4 cup olive oil, and toasted sesame seeds. Cook over medium-low heat, swirling the pan often, until the peanuts are deeply golden brown and toasted, 4 to 8 minutes. Remove from heat and stir in red pepper flakes, chipotle chile powder, and 2 teaspoons kosher salt. Finely grate garlic cloves into the salsa macha while still hot (residual heat cooks off the raw garlic flavor — it will sizzle and sputter). Stir well and set aside.
  2. Prep the tomatoes: Cut tomatoes into irregular 1- to 2-inch shapes. Transfer to a bowl and season with a splash of apple cider vinegar and some kosher salt.
  3. Season and cook the steaks: Cut steak crosswise into 5-inch pieces. Season all over with kosher salt and freshly ground black pepper. Coat in a bit of olive oil. Heat a large cast-iron skillet over high heat for several minutes until ripping hot. Add a big glug of olive oil to the skillet, swirl to coat (you want a thin layer of oil in the pan). Once the oil is visibly showing signs of smoke, arrange some steaks in the skillet in a single layer without overcrowding. Cook undisturbed until well browned underneath, 2 to 3 minutes. Flip and cook 30 seconds to 1 minute longer (thick steaks = 1 minute, thin = 30 seconds). Transfer to a cutting board to rest. Repeat with remaining steaks.
  4. Serve: With the skillet off the burner, pour the salsa macha into the skillet and stir to scrape up the yummy bits on the bottom. Stir in a few more tablespoons of apple cider vinegar to taste (it should be very vibrant!). Slice steaks crosswise and transfer to a serving platter. Spoon the tomatoes and their juices over the steaks. Drizzle the salsa macha all over and season with flaky sea salt.

Notes