Jul 14 2026
Restaurants›Mezcaleria Alma›Carne Apache Recipe

Carne Apache Recipe

Inspired by Mezcaleria Alma
Time1h
Serves2

NY strip, Castelvetrano olive vinaigrette, dried chile salsa, hoja santa puree

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Ingredients

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Meat

Castelvetrano Olive Vinaigrette

Dried Chile Salsa

Hoja Santa Puree

Method

Preparation of the NY Strip

  1. 1

    Season the Steak

    Season both sides of the NY strip steaks with salt and black pepper. Let them sit at room temperature for about 20 minutes.

  2. 2

    Cook the Steak

    Preheat a grill or skillet over high heat. Cook the steaks for about 4-5 minutes per side for medium-rare, or until desired doneness is reached. Remove from heat and let rest.

Making Castelvetrano Olive Vinaigrette

  1. 3

    Blend Ingredients

    In a blender, combine Castelvetrano olives, extra virgin olive oil, red wine vinegar, garlic, salt, and black pepper. Blend until smooth.

  2. 4

    Adjust Seasoning

    Taste and adjust seasoning if necessary. Set aside.

Preparing Dried Chile Salsa

  1. 5

    Toast Dried Chiles

    In a dry skillet over medium heat, toast the dried chiles for about 1-2 minutes until fragrant. Remove and let cool.

  2. 6

    Blend Salsa

    In a blender, combine the toasted chiles, tomato, onion, garlic, cilantro, lime juice, and salt. Blend until smooth.

Making Hoja Santa Puree

  1. 7

    Blend Hoja Santa

    In a blender, add hoja santa leaves, cream, and salt. Blend until smooth and creamy.

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