This recipe literally is steaks from hell. It comes from an unassuming steak house in Juarez, Mexico, called Mitla, and mitla is the Nahuatl Indian word for hell. Mitla’s steaks owe their extraordinary flavor to the fact that they’re cooked over blazing mesquite logs. You can approximate the flavor by tossing mesquite chips on the grill.
I grill the tomatoes used to make the salsa on a stovetop burner. You can do this while the barbecue grill is heating up, letting you