Salsa Macha (with Steak & Eggs)

Salsa Macha is a bold, classic Mexican salsa that brings the crunch and heat—kind of like Asian chili oil, but with smoky, nutty vibes. It’s the perfect topper for eggs, avocado toast, and just about anything else. Today, we’re building a steak and eggs skillet to lay down the base... but really, it’s all about that insane salsa flavor on top.

Prep Time30

Cook Time30

Total Time1

Course: Breakfast, Dinner, Lunch, Sauce

Cuisine: American, Mexican

Servings: people

Author: Derek Wolf

Ingredients

Steak:

12 oz Steak cubed
2 tbsp Cowboy Butter Seasoning
2 tbsp FYR BLK Hot Sauce
Canola Oil as needed

Salsa Macha:

2 Guajillo Peppers
8-10 Chile de Arbol Peppers
3 Garlic Cloves
1/4 cup Peanuts
1 tbsp Sesame Seeds
1 tsp Apple Cider Vinegar
1 tsp White Sugar
2 cups Canola Oil
Kosher Salt to taste

Eggs:

2 tbsp Salsa Macha
3-4 Fresh Eggs
1.5 cups Golden Potatoes diced
Sliced Scallions for garnish

Instructions

Salsa Macha:

Preheat a grill for medium heat (around 325F) for direct cooking.
Heat up a cast iron skillet with your canola oil and bring the oil to 250-275F. Add your garlic, chiles, peanuts and sesame seeds to a large bowl and pour the hot oil over the top.
Next, add this mixture to a blender or use an immersion blender to blend until chunky or smooth (your choice). Add in the rest of the ingredients for the salsa and stir together. Set to the side.

Steak, Potatoes and Eggs:

Slather your cubed steak in FYR BLK Hot Sauce and generously season with Cowboy Butter Rub.
Get your fire for direct cooking at medium high heat (around 375F). Add a cast iron skillet with oil to preheat 2 minutes before cooking.
Add your steak bites to the skillet and cook for 1.5 minutes per side. Once they are done, pull them off and keep warm.
Add the potatoes to the skillet and let cook for 15-20 minutes until they have browned and are crispy on the outside but soft on the inside. When done, add the steak back to the skillet and make 3-4 divots for the eggs.
Crack the eggs into the skillet and cook to your desired liking. Right before you are done, drizzle the Salsa Macha and sliced scallions over the top of the skillet and pull off to cool.
Serve and enjoy!

Notes

Protip: How to pick the best chilis

When picking dried chiles for Salsa Macha, look for ones that are pliable and slightly glossy—not brittle or dull. Fresh, high-quality chiles give you the best flavor, color, and texture. If they feel like they’d snap in half, they’re probably too dry and past their prime. Grab the good stuff—you’ll taste the difference in every bite.

Nutrition