* Roasting garlic gives it a sweet, mellow flavor
Golden Tomato Sauce:
- Place unpeeled garlic cloves in a heavy skillet and dry-roast over low heat for about 30 minutes, shaking or stirring the skillet occasionally, until the garlic becomes soft.
- Alternatively, place the garlic cloves in a roasting pan and roast in a 350° oven for 25 to 30 minutes. (Cooking at 300° for 45 minutes to 1 hour makes the garlic sweeter yet.)
- When the garlic has roasted, peel the cloves or squeeze them out of the skin.
- Place all the ingredients in a food processor or blender and puree until smooth.
- Transfer to a saucepan, heat through, and keep warm.
- Combine the cumin, oregano, peppercorns, and salt in a dry skillet and toast over medium heat for about 2 minutes, until fragrant.
- Transfer the mixture to a spice grinder and pulse until finely ground.
- Massage the spice mixture into the steaks, transfer to a platter, cover with plastic wrap, and let sit at room temperature for 30 minutes.
- Prepare the grill (or, alternatively, the steaks can be broiled).
- Bring a saucepan of salted water to a boil.
- Add the potatoes and blanch for 5 minutes.
- Drain and set aside.
- Quarter the chorizo by cutting in half lengthwise and then in half crosswise.
- Heat the oil in a large, heavy skillet.
- Add the sausage and sauté over medium heat for 2 to 3 minutes, until it begins to render a little fat.
- Add the shallots, garlic, and sun-dried tomatoes, and sauté for 1 minute.
- Add the potatoes and combine the mixture thoroughly.
- Sauté about 3 minutes longer, or until the potatoes are tender.
- Stir in the marjoram, vinegar, and salt, and cover to keep warm.
- Rub the steaks lightly with the oil to prevent them from sticking to the grill, and lightly oil the rack of the grill.
- Place the steaks over a medium-high fire and grill for about 5 minutes per side for medium-rare or about 6 to 7 minutes per side for medium.
- Be careful not to have a high flame or the rub will easily burn.
- To serve, place the hash at the top of warm serving plates.
- Lean the steaks against the hash and spoon the sauce around the steaks.
- Garnish with a cilantro sprig and serve immediately.