Salsa Macha (makes 2 cups)
Pat steaks dry with a paper towel. Season each side liberally with the Kosher salt and black pepper.
With a paper towel, lightly coat the cast iron skillet with 1 Tbsp. vegetable oil.
Preheat cast iron skillet over MEDIUM-HIGH heat for 5 minutes
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.
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.
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.
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 per serving: 364 Calories; 141 Calories from fat; 15.7 g Total Fat (5.4 g Saturated Fat; 6.7 g Monounsaturated Fat); 135.1 mg Cholesterol; 1570.9 mg Sodium; 1.1 g Total Carbohydrate; 0.4 g Dietary Fiber; 51.5 g Protein; 4.2 mg Iron; 673.3 mg Potassium; 0.1 mg Thiamin; 0.5 mg Riboflavin; 22.5 mg Niacin (NE); 1.5 mg Vitamin B6; 4.2 mcg Vitamin B12; 9.2 mg Zinc; 50.0 mcg Selenium; 135.1 mg Choline.
This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline. It is a good source of Potassium and Thiamin.
Nutrition information per serving (1 Tbsp. per serving): 174 Calories; 148 Calories from fat; 16.7 g Total Fat (2.3 g Saturated Fat; 7.0 g Monounsaturated Fat); 0 mg Cholesterol; 113.1 mg Sodium; 5.8 g Total Carbohydrate; 2.0 g Dietary Fiber; 2.1 g Protein; 1.0 mg Iron; 206.2 mg Potassium; 0.1 mg Thiamin; 0.2 mg Riboflavin; 1.5 mg Niacin (NE); 0.3mg Vitamin B6; 0 mcg Vitamin B12; 0.3 mg Zinc; 0.9 mcg Selenium; 3.3 mg Choline.
This recipe is a good source of Thiamin and Vitamin B6.