Flat Iron Steak with Salsa Macha and Crispy Onions | Cooking With Gas

Cooking With Gas
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FLAT IRON STEAK

Mike
Mike Decamp

Mike Decamp

The Butcher and Boar

Serves 2

Ingredients

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  • Salsa Macha

    • 8 Chile De Arbol, Dried
    • 4 Guajillo Chile, Dried
    • 1/2 Cup Peantus
    • 2 Tbsp White Sesame Seed
    • 4 White Garlic Cloves
    • 1 Tsp Cumin Seed
    • 1/3 Cup Lime Juice
    • 2 Tsp Agave Nectar
    • 1/3 Cup Extra Virgin Olive Oil
    • Kosher Salt to Taste

  • Crispy Onions

    • 1 Yellow Onion, Thinly Sliced
    • 1 Tbsp Paprika
    • 1&1/2 Tbsp Garlic Powder
    • 1 Tbs Salt
    • ~1/2 Cup Cornstarch

  • Flat Iron Steak

    • 2 8 oz Flat Iron Steaks
    • 2 Tbsp neutral oil
    • Salt and Pepper to taste
    • Chopped Parsley
DIRECTIONS

  • Salsa Macha

    Soak chilis in hot water for 15 minutes until soft. Toast peanuts, sesame, garlic and cumin in a pan until fragrant/toasted. Add everything except olive oil to robo coupe and pulse until broken down. Drizzle in olive oil to form a sauce.

  • Crispy Onions

    Rinse onions under cold water and dry on paper towels. Toss with cornstarch and fry in 350F fryer until crispy. Remove onions from fryer and place on paper towels. Add spices and salt, toss to coat.

  • Flat Iron Steak

    Heat a heavy bottomed pan over medium heat. Season the steaks on all sides with a generous amount of salt and pepper. Once the pan is hot add the oil then the steaks. Cook the steaks on one side for about 3-4 minutes or until a nice crust forms, flip and repeat on the second side. Cook to an internal temperature of 120F and remove from the pan to allow to rest. Allow the steak to rest for 5 minutes. While the steak is resting, place half of the salsa macha in the center of each plate. Place the rested steak on top of the salsa macha then top with crispy onions, garnish with chopped parsley.