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T-bone con salsa macha

T-Bone Steaks with Salsa Macha

Delight yourself with a fiery T-bone steak with salsa macha! Featuring peanuts, pumpkin seeds, sesame seeds, almonds, ancho chile, morita chile, and roasted garlic, this spicy recipe will awaken all your senses!


Salsa Macha Ingredients:

2 cups Olive oil
6 Garlic cloves
3 pieces Ancho chile
5 pieces Morita chile
½ cup Peanuts
½ cup Pumpkin seeds
½ cup Almonds
5 pieces Allspice
1 tablespoon Salt
½ cup Sesame seeds

2 pieces T-bone steaks

10 pieces Green onions for serving
1 tablespoon salt
1 tablespoon Pepper
1 cup Avocado cut into wedges, for serving
1 cup Lettuce for serving
1 cup Cherry tomatoes for a mix of colors, for serving
2 pieces Raddish sliced, for serving


1. For the salsa macha: In a skillet, heat olive oil. Add garlic and fry until golden brown, being careful not to let it burn. Remove from heat and set aside.
2. In the same skillet, fry ancho chile and morita chile. Remove from heat, let cool, and set aside.
3. In a blender, combine olive oil, garlic, ancho chile, morita chile, peanuts, sesame seeds, almond, allspice berries, salt, and sesame seeds. Blend for 5 seconds, just enough to combine. Pour salsa macha into a jar and set aside.
4. Season t-bone steaks with salt and pepper. Brush t-bone steaks with salsa macha and set aside.
5. Preheat grill for 45 before using. Remember to set up your grill for direct and indirect heart. Grill t-bone steaks over direct heat for 6 minutes and over indirect heat for 6 more minutes. Grill t-bone steaks for 4 more minutes, remove from grill, and let rest. Grill green onions until cooked through and set aside.
6. Serve t-bone steaks with salsa macha with roasted green onions and a lettuce salad featuring avocado, cherry tomatoes, and radishes on the side.