Ingredients
- 4 cups roasted corn
- 2 cups diced red onions
- ¼ cup chopped garlic
- 2 cups arugula
- 2 vine-ripe tomatoes
- Salt and pepper to taste
- Olive oil
- 2 avocados, chopped
- 1 cup diced red peppers
- 1 cup diced green peppers
- 1 cup chopped cilantro
- ½ cup lime juice
- 2 ounces olive oil
- 1 tablespoon cumin
- 2 tablespoons coriander
- 6 cloves garlic
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 teaspoons ancho pepper powder
- 1 teaspoon cayenne
- 1 cup orange juice
- 1 cup olive oil
- 4 pounds spinalis
Preparation
METHOD
Roast the corn, red onions and garlic on a sheet pan until slightly caramelized in a 325°F oven for 15 minutes.
Season tomatoes with salt, pepper and olive oil. Grill for about 3 minutes, until blistered.
Add remaining ingredients and mix well.
About this recipe
METHOD
Blend all ingredients in a blender. Mix well.
Also known as spinalis dorsi or butcher’s butter
METHOD
Marinate steaks in mojo marinade for 1 hour.
Preheat grill for 10 minutes.
Using a grill scraper or brush, remove previous remnants.
Reduce heat to low.
Roll a thick towel tightly and secure with rubber band.
Add small amount of oil and lightly “season the grill” with the oiled towel.
Once done, return the heat to high, utilizing only 2 burners.
Remove proteins from marinade and adjust to room temperature for 20 minutes.
Remove excess marinade and apply protein to grill, dropping the meat away from you.
Cook for 4 minutes on each side. Reduce heat after you flip.
For a higher degree of doneness, move the protein to the lower-temperature side of the grill.
When the desired temperature is achieved, remove from grill and let rest for 5 minutes before serving.
