Inspired by Mexico’s salsa de cacahuate, this version is slightly pared down in its use of chiles. Creamy, nutty and mildly spicy, it would also work well as a condiment for pork, chicken or as a topping for tacos or a grain bowl. It keeps well in the fridge for a week or more.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 2 sweet potatoes, halved crosswise and cut into thick wedges
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 teaspoons ground cumin
- Kosher salt
- 2 dried guajillo chile peppers, seeded and cut into small pieces
- 1 small plum tomato
- 3 cloves garlic, unpeeled
- 1/3 cup roasted unsalted peanuts
- 1 flank steak (1 1/4 to 1 1/2 pounds)
- Freshly ground pepper
- Juice of 1 lime, plus lime wedges for serving
- 1 teaspoon agave or honey
- 1/2 teaspoon dried oregano
Instructions
- Put a rimmed baking sheet on the top and bottom oven racks; preheat to 425 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon cumin and 1/2 teaspoon salt. Transfer to the bottom hot baking sheet and roast, flipping once, until tender, 22 to 25 minutes.
- Meanwhile, heat a large cast-iron skillet over high heat. Add the chiles, tomato and garlic and cook until the chiles are pliable, 1 to 2 minutes. Remove the chiles to a bowl and add 1 cup very hot water. Continue charring the tomato and garlic, 5 more minutes; remove to a plate. Add the peanuts to the skillet and cook 30 seconds to 1 minute. Add to the tomato and garlic.
- Brush the steak with olive oil; season with salt and pepper. Add to the skillet and sear 2 minutes per side. Place on the top hot baking sheet and roast 5 to 6 minutes for medium-rare. Transfer to a cutting board and let rest 5 minutes.
- Peel the garlic. Drain the chiles, reserving the soaking water. Add the garlic and chiles to a blender along with the tomato, peanuts, lime juice, agave, oregano, 1/2 teaspoon salt, and the remaining 1 tablespoon olive oil and 1 teaspoon cumin. Puree, adding enough of the soaking liquid to make a smooth sauce.
- Slice the steak and drizzle with some sauce. Serve with the sweet potatoes, lime wedges and extra sauce on the side.
Nutrition Facts
| Calories | 500 |
| Total Fat | 27 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 103 milligrams |
| Sodium | 695 milligrams |
| Carbohydrates | 24 grams |
| Dietary Fiber | 5 grams |
| Sugar | 6 grams |
| Protein | 40 grams |