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Steaks drizzled with Salsa Macha

Steaks with Salsa Macha

Salsa Macha drizzled over steaks cooked in a cast iron skillet is the ultimate date night at home. Salsa macha is a delicious, rich salsa made from three types of Mexican dried chiles, onions, garlic, and peanuts. Blended with vinegar and seasoned with oregano salsa macha is simply irresistible.
Author Vianney Rodriguez


  • For salsa macha:
  • Salsa makes about 2 cups
  • 2 cups vegetable oil
  • ½ medium roughly slices
  • 4 garlic cloves peeled
  • 1 cup peanuts unsalted
  • 4 dried chipotle chiles stem and seeds removed
  • 4 dried ancho chiles stem and seeds removed
  • 5 dried chiles de árbol stem and seeds removed
  • 2 tablespoons sesame seeds
  • 1/2 cup apple cider vinegar
  • 1/2 tablespoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon oregano
  • 2 tablespoons brown sugar
  • 1 cups water
  • For steaks:
  • 2 steaks I used T-bone steaks, about 1 inch thick each
  • 1 tablespoon kosher salt
  • 1 tablespoon pepper
  • Pepper
  • 1 tablespoon oil


  1. For salsa macha:
  2. In a large saucepan heat oil over medium-high heat. Add onions, fry until slightly soft and translucent then add garlic, stir, and continue to fry another minute stirring until garlic is golden brown. Carefully spoon out onion and garlic with a slotted spoon to a baking sheet. Add peanuts, stirring often. Fry until peanuts are golden brown. Remove and place on baking sheet. Add chipotle chiles, ancho chiles and chile de arbol, fry until soft, puffed and slightly darkened, about one minute, stirring often. Finally, add sesame seeds, fry for 30 seconds, and remove pan from heat. Carefully spoon chiles and sesame seeds to baking sheet. Allow oil to cool slightly before returning to blender to finish making salsa macha.

  3. Place onions, garlic, peanuts, chiles and sesame seeds in blender or food processor along with vinegar, salt, pepper, oregano, brown sugar, and water. Pulse to coarsely chop, with blender or food processor on low carefully add oil and blend until smooth, but if salsa remains thick and chunky, adjust speed as needed to blend. Taste, adjust seasoning if needed. Pour salsa into container. Drizzle over steak.

  4. For Steaks:
  5. Remove steaks from fridge, pat dry with a paper towel then season each side liberally with half the kosher salt and pepper. Allow to rest.
  6. Pre-heat cast iron skillet over medium high heat for 5 minutes, or until you place your hand over skillet and can feel the heat.
  7. Give your steaks another dry pat with paper towels and season with remaining half of kosher salt and pepper.
  8. With a paper towel lightly coated with vegetable oil carefully coat your cast iron skillet.
  9. With tongs carefully place the steak in cast iron skillet and allow to sear for two minutes, without moving steaks. Carefully flip the steak and cook an additional two minutes or until desired doneness. For medium rare (145°F) to medium (160°F) doneness. Remove steak from skillet, place on baking sheet, tent with foil. Wipe skillet clean with paper towels and repeat process. Let steaks rest for at least 3 minutes before slicing. Serve with salsa macha. Wipe skillet clean with paper towels and repeat process.