T-bone Steaks with Salsa Macha
Sear thick T-bone steaks to juicy perfection and finish them with a smoky, nutty salsa macha made from fried chiles, peanuts and garlic—spicy, rich and perfect for spooning over slices for a bold weeknight steak.
Recipe Courtesy Of:
Cook Time: 30 Minutes
Servings: 4 and yields 2 cups of Salsa Macha
Ingredients: 18
Ingredients
Salsa Macha (makes 2 cups)
Preparation
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Step 1
Pat steaks dry with a paper towel. Season each side liberally with the Kosher salt and black pepper.
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Step 2
With a paper towel, lightly coat the cast iron skillet with 1 Tbsp. vegetable oil.
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Step 3
Preheat cast iron skillet over MEDIUM-HIGH heat for 5 minutes
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Step 4
With tongs, carefully place the steak in skillet and sear for 2 minutes, without moving the steaks. Carefully flip the steak and cook an additional 2 minutes or until the internal temperature reaches 145°F for medium rare or 160°F for medium doneness.
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Step 5
Remove steak from skillet, place on cutting board and tent with foil. Wipe the skillet clean with paper towels and repeat the process until all steaks have been cooked. Allow steaks to rest for at least 3 minutes before slicing. Serve with salsa macha drizzled on steaks.
Salsa Macha
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Step 1
Prepare a baking sheet to the side. In a large saucepan heat 2 cups of oil over MEDIUM-HIGH heat. Add onions, fry until slightly soft and translucent. Then add garlic and continue to fry for another minute while stirring constantly until garlic is golden brown. Carefully spoon out onion and garlic with a slotted spoon and place onto the baking sheet. Add peanuts to the oil, stirring often. Fry until peanuts are golden brown. Remove and place onto the baking sheet. Add chipotle chiles, ancho chiles and chile de árbol to the oil and fry until soft, puffed and slightly darkened, about 1 minute, stirring often. Finally, add sesame seeds to the oil, fry for 30 seconds, and remove pan from heat. Carefully spoon chiles and sesame seeds onto the baking sheet. Set oil aside to cool, do not dispose of the oil.
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Step 2
Place onions, garlic, peanuts, chiles and sesame seeds in a blender or food processor along with vinegar, salt, pepper, oregano, brown sugar, and water. Pulse on low speed to coarsely chop. Carefully add reserved frying oil and blend until smooth. If salsa remains thick and chunky, adjust speed as needed to blend. Adjust seasoning to taste. Pour salsa into a container. Set aside.
Nutrition Information
364 Calories
5.4g SAT FAT
52g PROTEIN
4.2 mg IRON
9.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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