Grilled Steak with Charred Tomato Salsa

Chef and author, Amalia Moreno-Damgaard, has a barbeque menu perfect to kick off your summer.

Amalia creates simply awesome virtual gourmet experiences to help you enhance your next team meeting or social gather.  She shares recipes and tips daily on her Facebook and Instagram. Follow her at @amaliamorenodamgaard.

Grilled steak with charred tomato salsa, grilled cactus paddles, and green onions
(recipe by chef Amalia Moreno-Damgaard,

Serves 2

1 top sirloin steak halved horizontally rubbed with 1 teaspoon garlic paste, Kosher salt, freshly ground black pepper, and 1 tablespoon olive oil

1 nopal (cactus paddle), trimmed, thornless, brushed with canola oil and seasoned with Kosher salt

3 green onions, trimmed, brushed with canola oil, and seasoned with Kosher salt


Chirmol Salsa

2 Roma tomatoes, charred until mushy
¼ cup finely chopped red onions
¼ cup finely chopped mint leaves
¼ cup finely chopped cilantro leaves
½ serrano pepper, minced
1 tablespoon lime
Kosher salt

Heat a griddle at medium heat. Grill the tomatoes until thoroughly charred, turning with tongs as needed, about 5 minutes.  Grill the cactus paddle, and green onions until lightly grilled, about 2 minutes. Transfer to a holding dish.

Chop the tomatoes and combine with the rest of the ingredients in a bowl, mix well.

Grill the steak 2 minutes at high heat on one side and 1 minute on the other side for medium rare. Or grill longer according to taste. Transfer to the holding dish.


Yukon gold potatoes and hard-boiled eggs topped with Latin cream, queso fresco, and parsley
(recipe by chef Amalia Moreno-Damgaard,

Serves 2

6 small Yukon gold potatoes, cooked, halved
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 tablespoon queso fresco or cotija cheese
Crema (Latin cream) for drizzling
1 tablespoon chopped curly parsley
1 hard-boiled egg, sliced

Combine the potatoes with the olive oil and season with salt and pepper.

Sprinkle the cheese, cream, and parsley on top.

Garnish with the egg slices.


Lime and Mint Spritzer
(recipe by chef Amalia Moreno-Damgaard,

Serves 1

¼ cup chardonnay or other white wine of choice
1 (7.5 oz) 7Up
The juice of half a lime
1 lime slice
1 sprig of mint
3 maraschino cherries

Fill a wine glass half-way with ice. Add the wine, 7Up, and the lime juice.

Garnish with the lime slice, mint, and cherries.

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