Skirt Steak with Salsa Macha

Summer is the perfect time to gather outdoors, fire up the grill, and share a meal that feels both relaxed and full of bold flavor. Skirt Steak with Salsa Macha brings that spirit to the table with tender, quickly grilled steak topped with a rich Mexican-inspired salsa made from toasted chiles, nuts, seeds, and oil. Every slice delivers a balance of smoky heat, savory depth, and satisfying texture. Better yet, skirt steak cooks in just minutes over high heat, making it an excellent choice for weeknight dinners, weekend cookouts, or casual evenings spent with family and friends.

Great food starts with dependable equipment, and that is where American Made Grills makes a difference. Proudly handcrafted in the USA, our grills are built with premium materials and engineered for lasting performance. Even heat, dependable temperature control, and durable stainless steel construction help you achieve outstanding results meal after meal. From quick-seared steaks to slow-roasted favorites, American Made Grills delivers the cooking experience outdoor chefs appreciate. Flavor has a new frontier, and it begins with the best grills made in the USA.

Once the steak comes off the grates, a generous spoonful of salsa macha adds layers of smoky, nutty flavor with just enough heat to keep each bite interesting. Pair it with grilled vegetables, charred corn, warm tortillas, or roasted potatoes for a meal that fits almost any gathering. The recipe offers plenty of flexibility, allowing you to adjust the spice level while serving a dish that feels fresh and memorable without adding unnecessary work.

Outdoor cooking creates moments worth sharing, whether you are preparing dinner for two or hosting a backyard celebration. Skirt Steak with Salsa Macha combines bold flavor, simple preparation, and the unmistakable taste of food cooked over an open flame. Fire up your American Made Grill, invite everyone to the table, and enjoy another great reason to make the most of the season.

Serves 4

Skirt Steak with Salsa Macha Ingredients

Salsa

• 1/2 cup avocado oil
• 2 dried chiles de árbol, stemmed, seeded, and torn into small pieces
• 1 dried chipotle chile, stemmed, seeded, and torn into small pieces
• 1 dried New Mexico or guajillo chile, stemmed, seeded, and torn into small pieces
• 2 garlic cloves, thinly sliced
• 1 tablespoon honey
• 1 tablespoon raw or roasted peanuts
• 1 teaspoon white sesame seeds
• Kosher salt and freshly ground black pepper

Steak

• 1 tablespoon ancho chile powder
• 1 tablespoon paprika
• 1 teaspoon ground coriander
• 1 teaspoon dry mustard
• 1/2 teaspoon ground cumin
• 1/2 teaspoon light brown sugar
• 2 (12-ounce) outside skirt steaks
• Kosher salt and freshly ground black pepper
• Warm blue corn tortillas, for serving
• Guacamole, pickled red onions, and cilantro leaves, for serving

Skirt Steak with Salsa Macha Directions

1. Make the salsa: Combine the avocado oil, chiles de árbol, chipotle chile, New Mexico (or guajillo) chile, garlic, honey, peanuts, and white sesame seeds in a medium saucepan. Cook over medium, stirring occasionally, until lightly toasted and fragrant, 3 to 5 minutes. Transfer to a food processor and let cool slightly, then pulse to form a chunky salsa. Season with salt and pepper.
2. Make the steak: Preheat a grill to medium-high (375°F to 450°F) or preheat a cast-iron grill pan over high on the stove until very hot. Whisk together the chile powder, paprika, coriander, mustard, cumin, and brown sugar. Season the skirt steaks all over with salt and pepper. Sprinkle the top sides of the steaks evenly with the spice rub, pressing it into the meat to help it adhere.
3. Place the steaks, spice-side-down, on the grill or grill pan; cook until nicely browned and a crust forms, 3 to 4 minutes. Flip the steaks and cook until an instant-read thermometer inserted into the thickest portion registers 120°F for medium-rare, 2 to 3 minutes more, or until desired degree of doneness. Transfer the steaks to a rack, and rest for 5 minutes.
4. Slice the steaks against the grain on a bias and transfer to a platter. Spoon some of the salsa macha on top. Serve in warm blue corn tortillas, topped with guacamole, pickled red onions, and cilantro leaves. Pass the remaining salsa at the table.

Taken from foodandwine.com