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Mixed Grill with Salsa Macha
Recipes
Mixed Grill with Salsa Macha
8 servings
1 hour, 30 minutes total (Active 45 minutes)

Ingredients

For salsa macha
  • 1 lime, for juice
  • 2 dried chilies (such as Guajillo, California, or chipotle)
  • ⅔ cup extra-virgin olive oil
  • 8 cloves garlic
  • ½ cup raw cashews
  • ⅓ cup peptias (or sunflower seeds)
  • 2 tablespoons sesame seeds
  • 1 tablespoon chopped chipotles in adobo (or 1 whole)
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
For mixed grill
  • 1 boneless roasting steak (such as tri-tip roast, sirloin roast, or flank; about 2 lb)
  • 16 oz fresh chorizo sausage
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil

Steps

    1. Prepare salsa macha. Juice lime (1 tablespoon). Remove and discard stems from dried chilies; tear chilies into small pieces, discarding inner membranes and seeds if desired. Place oil, chilies, and garlic in medium saucepan on medium-low. Cook 8–10 minutes, swirling pan occasionally, until garlic is golden. Remove chilies and garlic from pan with slotted spoon; reserve.
    2. Add cashews, pepitas, and sesame seeds to oil. Cook 5–6 minutes, swirling occasionally, until mixture is golden. Strain through fine mesh strainer, reserving oil. Let stand 10 minutes to cool.
    3. Place in food processor bowl: chilies, garlic, chipotles in adobo, oregano, salt, and one-half seed mixture; pulse until coarsely chopped. Turn processor on and drizzle in reserved oil until blended and thick.
    4. Place mixture in small bowl; stir in lime juice and remaining half seed mixture. Cover and let stand 30 minutes (or chill overnight).
    5. Meanwhile, prepare mixed grill. Preheat grill (or grill pan) on medium. Season steak with salt and pepper; then coat steak and sausages with oil (wash hands).
    6. Place steak and sausages on grill, cover, and cook 16–20 minutes, turning occasionally, until sausages are 160°F and steak is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Remove from grill and let stand 15 minutes before slicing thinly against the grain. Place meat on platter and serve with salsa macha.

    Chef's Tip: Make tacos or sliders by serving meat on grilled flour tortillas or dinner rolls with diced fresh onions, crumbled queso fresco, cilantro leaves, and lime wedges.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 610, Total Fat 52g, Sat Fat 13g, Trans Fat 0g, Chol 105mg, Sodium 840mg, Total Carb 6g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 33g, Vitamin D 0%, Calc 4%, Iron 15%, Potassium 10%