New York Strip Steak Tacos with Salsa Macha and Cabbage Slaw

Enjoy this delicious steak taco recipe from Chef Hugh Acheson featuring New York Strip Steak, Salsa Macha and Cabbage Slaw.

Steak Tacos: 

  • 1 New York Strip Steak, about 1-1/2 inches thick and 14-16 ounces
  • 1 teaspoon kosher salt
  • Generous amount of freshly ground black pepper
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 2 cups cabbage slaw
  • Salsa macha (recipe follows)
  • Warm flour tortillas (2 per person, 6-inch diameter)
Salsa Macha: 

  • 4 ancho chiles
  • 2 morita chiles
  • 2 arbol chiles
  • 1-1/2 cups grapeseed oil 
  •  1/4 cup roasted peanuts, shelled 
  •  3 garlic cloves, thinly sliced 
  •  2 tablespoons toasted sesame seeds 
  •  2 teaspoons honey 
  •  1 teaspoon kosher salt 

Cabbage Slaw: 

  • 4 cups shaved green cabbage
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 cup minced fresh cilantro

Salsa Macha: 

  1. Seed and stem the dried chiles. You can use scissors. Heat the oil in a saucepan set over medium high heat and when it is hot, but not yet smoking, add the chile pieces and shallow fry them for 2 minutes. 
  2. Remove with a slotted spoon into a bowl. Add the peanuts and garlic and fry them for 30 seconds, and then remove them from the oil with the slotted spoon to hang out with the chiles. 
  3. Turn off the heat on the oil let it cool to room temperature. This can take about 30 minutes.   
  4. Once the oil has cooled, add it to the bowl of chiles, peanuts and garlic. Add the sesame seeds, honey and salt and then transfer the mix to a food processor or blender. Pulse it down to a coarse puree, transfer to a clean glass jar, and store in fridge until use. 
Cabbage Slaw: 

  1. Combine all ingredients and mix. Let it sit at room temperature while you cook the steak. This makes more than needed for the recipe, but it keeps for four days in the fridge and is a great snack or side dish. 

Steak Tacos: 

  1. Preheat the oven to 350°F. Place a cast iron skillet over medium high heat. Season the steak all over with salt and pepper. Add the oil to the skillet and when the oil is hot, add the steak.
  2. Sear for two to three minutes and then carefully flip the steak over. Cook for two minutes and then add the butter to the pan and using a large spoon, slightly larger than one you would eat cereal with, baste the steak by spooning the bubbling butter over the top of the steak and repeating.
  3. Place in the oven with an oven-proof thermometer inserted into the center of the steak until the internal temperature reads approximately 132°F-135°F. Remove the steak from the oven and rest on a plate, out of the skillet, for about 5-8 minutes. The temperature should continue to rise to a final temperature of 145°F. 
  4. Slice the steak thinly against the grain and pile equally on warm tortillas, then pile on the slaw and a good spoonful of the salsa. Serve immediately. 

Nutrition information per serving, 4 servings: 658 Calories; 38 g Total Fat (8.6 g Saturated Fat; 0.5 g Trans Fat; 14 g Polyunsaturated Fat; 12.5 g Monounsaturated Fat); 79 mg Cholesterol; 1486 mg Sodium; 48 g Total Carbohydrate; 7 g Dietary Fiber; 5.1 g Total Sugars; 1.1 g Added Sugars; 33 g Protein; 142.3 mg Calcium; 7.1 mg Iron; 876 mg Potassium; 0.1 mcg Vitamin D; 0.9 mg Riboflavin; 14.6 mg Niacin; 1.3 mg Vitamin B6; 3.5 mcg Vitamin B12; 398 mg Phosphorus; 4.3 mg Zinc; 35.9 mcg Selenium; 70.4 mg Choline

Chef hugh acheson

Chef's Quote

Okay, let’s talk about a salsa. This one is a keeper, but very different from most of the salsas you are used to, but the flavors are bold and bright, balanced with a roasted peanut and sesame savory side. It is delightful and if you have leftovers - it is very versatile. Salsa Macha will keep in the fridge for up to a week.