Sierra Steak with Coconut Salsa Macha
The Sierra is cut from the beef chuck primal and is absolutely delicious! Although it’s a lesser known cut, it is comparable in texture to a flank steak. Being from the shoulder, this cut has a rich, beefy flavor and a highly marbled grain structure.
This recipe is a spin off of a traditional salsa macha. Salsa macha is a rich, chili oil based salsa from Veracruz, Mexico. Its made from variations of dried chiles, garlic, nuts, and seeds finely chopped and fried in oil. What makes this particular dish so unique is that coconut has been added. This gives it a sweet yet spicy flavor that will delight the tastebuds. Download the recipe below!
Sierra Steak with Coconut Salsa Macha
Ingredients
- 1 BHF Sierra steak
- 4 pasilla chiles
- 2 ancho chiles
- 8 chiles de arbol
- 2 cups grape seed oil
- 8 cloves garlic
- 1 shallot
- 1 lime zested
- 1 tbsp MSG
- 1 tbsp salt
- 1 cup peanuts
- 1 cup unsweetened coconut flakes
Instructions
Cooking the Sierra
- 4 hours prior cooking, generously season with salt and refrigerate
- Remove 30-45 minutes before cooking and let come to room temperature
- Grill over high heat for 2-3 minutes per side
- Rest for 7-9 minutes and slice against grain
- Top with Coconut Salsa Macha
Coconut Salsa Macha
- De seed and stem all of the chiles
- In a medium saucepan, add the oil and heat over medium heat
- Slice the shallots very thin on a mandolin or a sharp knife
- Crush the garlic and mince until even
- Add the shallots to the oil and fry. Remove as soon as they start to turn golden brown and place on a lined sheet tray
- Repeat with the garlic and the peanuts
- Add the chiles to the oil for 15-30 seconds, they should slightly puff up and become fragrant
- Add peanuts and chiles to the food processor and pulse until they are broken down
- Slowly add back the oil to the food processor while pulsing
- Put in a bowl and add the MSG, salt, shallots, garlic and lime zest
- In a small saute pan, toast the shredded coconut until golden brown
- Once the coconut has cooled and the salsa macha has cooled, combine in an airtight container and store at room temperature