You need this crunchy, herby, olive-oily salsa in your life, and so does your steak.
Inspired by the crunchy salsa of dried red chiles, peanuts, and sesame seeds bound in fragrant olive oil that hails from the Mexican state of Veracruz, this green version of salsa macha includes fresh herbs and serrano chiles. It tastes amazing on (almost) everything and anything, but especially well-charred skirt steak cooked on a charcoal grill. Spoon leftovers on fried eggs the next morning.
Makes 4 servings
- 3/4 cup extra-virgin olive oil
- 1/3 cup raw pepitas (green pumpkin seeds), chopped
- 1/4 cup raw peanuts, chopped
- 2 tablespoons untoasted sesame seeds
- 4 garlic cloves, minced
- 3 serrano chiles, minced
- Juice of 1 lime, plus lime wedges for serving
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 cup finely chopped fresh cilantro
- 1 tablespoon finely chopped fresh oregano
- 1 1/2 pounds skirt steak
- Freshly ground black pepper
- Warm tortillas, for serving
- Heat the oil over medium-low in a 10-inch skillet. Once hot, add the pepitas, peanuts, sesame seeds, and garlic. Cook until everything is lightly toasted and aromatic, 5 to 7 minutes. Remove from the heat and add the chiles, lime juice, and a few big pinches of salt, then cool to room temperature. Once cooled, stir in the cilantro and oregano. Taste and add more salt as needed. The salsa will keep in a covered container in the refrigerator for up to 3 days.
- Prepare a grill for high heat direct cooking. Season the skirt steaks generously with salt and set aside while the grill heats.
- Just before grilling, pat the steaks super dry with paper towels and season again with a little more salt and lots of pepper. Oil the grates and place the steak over the hottest part of the grill. Cook until nicely charred on both sides, turning once, 2 to 4 minutes per side. (Assuming your grill is truly hot, the inside should be medium rare once both sides are charred.) Let the steak rest for about 5 minutes.
- Cut the steak into 3-inch sections, then slice against the grain into strips. Serve hot with some of the salsa macha spooned over top and the rest passed at the table, along with warm tortillas and lime wedges.