Skirt Steak With Juicy Tomatoes And Salsa Macha

• 份量: SERVES 4

配料

PRODUCE

• 3 garlic cloves

• 12 ounces ripe tomatoes (any kind)

PROTEIN

• 1½ pounds quick-cooking steak, such as skirt or flank

PANTRY

• ½ cup roasted, salted peanuts

• ⅓ cup plus 1 tablespoon extra-virgin olive oil, plus more for the pan

• 3 tablespoons toasted sesame seeds

• 1½ teaspoons red pepper flakes

• 1½ teaspoons chipotle chile powder or smoked paprika

• Kosher salt and freshly ground black pepper

• 4 tablespoons apple cider vinegar, plus more to taste

• Flaky sea salt

步骤

• 3 tablespoons toasted sesame seeds

MAKE THE SALSA MACHA:

• Crush ½ cup roasted, salted peanuts with the bottom of a saucepan.

• In a small saucepan, combine the peanuts, ⅓ cup olive oil, and 3 tablespoons toasted sesame seeds and cook over medium-low heat, swirling the pan often, until the peanuts are deeply golden brown and toasted, 4 to 6 minutes.

• Remove the saucepan from the heat and stir in 1½ teaspoons red pepper flakes, 1½ teaspoons chipotle chile powder, and 2 teaspoons kosher salt.

• Finely grate 3 garlic cloves into the salsa macha (while still hot! The residual heat will cook off the raw garlic flavor). It will sizzle and sputter. Stir well and set aside. IT'S ALL IN THE SAUCE (PG 21)

PREP THE TOMATOES:

• Cut 12 ounces ripe 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.

SEASON AND COOK THE STEAKS:

• Cut 1½ pounds steak crosswise into 5-inch pieces. Season the steaks all over with kosher salt and freshly ground black pepper. Coat the steaks 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, and swirl to coat, making sure there's a thin layer of oil in the pan. Once the oil is visibly showing signs of smoke, arrange some of the steaks in the skillet in a single layer, without overcrowding the pan. Cook, undisturbed until well browned underneath, 2 to 3 minutes. (Don't touch! This is your moment to trust the process and know that high heat equals good browning and deep flavor.) Flip and cook for 30 seconds to 1 minute longer (if the steaks are thick, 1 minute; if they're quite thin, 30 seconds will suffice). Transfer to a cutting board to rest and repeat with the remaining steaks. TURN YA BURNERS UP (PG 21)

• Once all the steaks have been cooked and the skillet is no longer on the burner, pour the salsa macha into the skillet and stir to scrape up any of the yummy bits on the bottom of the pan. Stir in a few more tablespoons of apple cider vinegar, to taste it should be very vibrant).

SERVE:

• Slice the 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.