Skirt steak with juicy tomatoes & salsa macha from More Is More: Get Loose in the Kitchen (page 141) by Molly Baz

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Purple salad; Crispy, crunchy brocc & grains with so. much. mint.; Crispy potato skins with fried herb aioli

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • emily_4k034p on March 19, 2026

    DELICIOUS

  • averythingcooks on March 19, 2024

    We really enjoyed this. I used a flank steak (but maybe a striploin next time?) & roasted salted almonds in place of the peanuts. The salsa has a good punch of heat / flavour and we liked the texture it provided. I did think balsamic or red wine vinegar would be a better choice with the tomatoes but went with the cider vinegar and it was good. I used 1/2'd cherry tomatoes & gave them a swirl through the hot steak pan before adding the the plate. I can certainly see making this again and trying the salsa machas from my other books.

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