Jazz up your grilling game with this delicious flank steak recipe featuring Morita Salsa Macha, a do-anything condiment from Mexico. This inspired sauce from Chef Rishi has it all - nutty taste, thick consistency, and a whole lotta tasty spice! Morita Salsa Macha’s complex flavor profile perfectly complements this quality cut of tender meat, without overpowering it. The chipotle, Tatume squash, black garlic, and heirloom tomato components come together to create a well-rounded dish that allows the centerpiece to truly shine. Guests of all ages, taste levels and backgrounds will enjoy feasting on this restaurant-quality meal at your next intimidate dinner party or celebratory gathering.
This up-and-coming condiment originally hails from the Veracruz area but is now a well-known piece of Mexico's constantly evolving and dynamic cuisine. Salsa Macha's use is limitless and can add some much-needed dimension to any ordinary dish. Some of our favorite ways to use it (besides this recipe) are alongside fresh fish, tossed with your preferred seasonal vegetables, slathered fried egg sandwich, or as a dip for toasted bread. You cannot go wrong adding Salsa Macha to any and all of your meals!
Want to explore more of the Macha by Chef Rishi range? Check out his Verde Salsa Macha and Pasilla Oaxaqueno-Pepitas offerings. The cilantro-based Verde Salsa Macha is a fan-favorite and not one to miss. Hazelnuts and serrano chilis mix with the cilantro to create a richer version of the classic salsa verde. On the other hand, the Pasilla Oaxaqueno-Pepitas packs an unexpected punch with its unique chili taste and pepitas texture. Its smoky, almost meaty, flavor profile paired with sesame garlic and dried herbs add an element of surprise that is sure to delight.
Try out our mouth-watering Grill-Roasted Flank Steak recipe below and let us know how it goes in the comments!
Grill-Roasted Flank Steak with Morita Salsa Macha
Take your dinner guests (or yourself) on a flavor trip through Veracruz, Mexico with this flavorful steak dish featuring the versatile Morita Salsa Macha by Chef Rishi. The nutty and spicy condiment comes together with the bursting flavors of black garlic and heirloom tomatoes to create a well-balanced meal that packs a punch.
8 oz flank steak
2 canned chipotle in adobo
1 oz black garlic, peeled
1 cup olive oil
1 large heirloom tomato
1 Tatume squash
5 oz bottle Morita Salsa Macha
1 cup watercress
Heat your grill to medium-high heat if using gas. For charcoal grills, set the coals on one area to get a hot spot going.
Prepare Marinade: In a blender, peeled black garlic, 2 pieces of canned chipotle, with some of the adobo that it is in, 1/2 cup olive oil, 1 tsp salt. Once blended, marinade all over the flank steak for 2 hours before using.
Pickle the squash: Using a Japanese peeler. Peel ribbons of Tatume squash, using the pulling motion of starting from the top and pulling the peeler to the base of the squash. Lightly season the ribbons of squash with salt and squeeze of a whole lime. Set aside to let it pickle away (1 to 3 hours)
Char the tomatoes: Slice the tomatoes in half, toss in olive oil and salt, and grill them for a minute. Use a metal grill spatula to scrape off the tomatoes - it should be blistered without getting too soft. Set aside.
Now time to grill the flank steak. Unlike a ribeye, this steak is best cooked until medium to ensure the fibers in the steak get tender. On the hot side of the grill, lay the steak down and let it cook for 1m 30secs before flipping for another 1m 30secs. Pull the steak over to the cool side of the grill and let it rest for 3 mins. To slice the steak, cut on biase against the grains of the meat. Always season the sliced meat with some salt for flavor.
To plate, lay the steak slices on a plate, drizzle over the 1 oz of Morita Salsa Macha, place the charred tomatoes at each corner, then lay over few slices of the squash ribbons before sprinkling over watercress. Drizzle a tablespoon of salsa macha over again and enjoy!