Grilled Cumin Flank Steak with Salsa Macha

Steps

1. Step 1

   Make the salsa macha first, since it is best slightly cooled. Pour the oil into a medium skillet or small saucepan and set over medium-low heat. Add the sliced garlic and peanuts and cook, stirring often, until the garlic is pale gold and the peanuts are lightly toasted, 4 to 6 minutes. Watch closely; garlic burns fast.

   6 min

   • 1 cup neutral oil (such as canola or grapeseed)
   • 4 cloves garlic
   • 1/2 cup raw peanuts, unsalted
2. Step 2

   Add the sesame seeds and all the torn dried chiles. Stir constantly for 1 to 2 minutes, just until the chiles darken slightly and smell toasty. Do not let them blacken or the salsa will taste bitter. Immediately take the pan off the heat and let it cool for 10 minutes.

   12 min

   • 3 tbsp sesame seeds
   • 4 dried guajillo chiles
   • 3 dried ancho chiles
   • 3 dried chiles de árbol
3. Step 3

   Scrape everything, oil included, into a blender. Add the vinegar, brown sugar and salt. Pulse in short bursts to a coarse, spoonable salsa with visible bits of peanut and chile, about 10 pulses. Do not blend smooth. Pour into a jar or bowl and set aside. It keeps in the fridge for up to 3 weeks.

   5 min

   • 1 tbsp apple cider vinegar
   • 1 tsp brown sugar
   • 1 tsp kosher salt
4. Step 4

   Pat the flank steak dry with paper towels. Mix the cumin, salt, pepper and brown sugar in a small bowl, rub the steak all over with the oil, then press the spice mix onto both sides. Let it sit at room temperature while the grill heats, at least 20 minutes.

   20 min

   • 2 lb flank steak
   • 1 tbsp ground cumin
   • 2 tsp kosher salt
   • 1 tsp black pepper
   • 1 tsp brown sugar
   • 1 tbsp neutral oil
5. Step 5

   Heat a grill to high, about 450–500°F, and scrape the grates clean. Grill the steak uncovered, 4 to 5 minutes per side for medium-rare, until well charred and an instant-read thermometer in the thickest part reads 130°F. Flank is thin, so check early.

   10 min · 500°F

6. Step 6

   Move the steak to a cutting board and let it rest 10 minutes. Resting keeps the juices in.

   10 min, hands-off

7. Step 7

   Find the direction of the muscle fibers and slice the steak very thinly against them, holding the knife at a slight angle. Fan the slices on a platter, spoon salsa macha generously over the top, and finish with cilantro, flaky salt and lime wedges for squeezing. Serve the rest of the salsa alongside.

   5 min

   • 2 limes
   • 1/2 cup cilantro leaves
   • flaky sea salt

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026