Spicy Surf-N-Turf Trio

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Easy and taste Delicioso!!

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We made the sauce only, and it was delicious! I obviously need to learn to use dried chilis more -- they add a wonderful flavor. Thank you Marcela!

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It was really good! However, I tried to grill the cheese and got stuck to the grill and it was messy. Next time I would do everything except for the cheese.

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Made this with my boyfriend, it was so delicious!

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I rated this recipe down to a 1 star because it claims to be spicy and was not. Also, the directions will give you dried up beef. You simply cannot grill flank steak for that long without making it shoe leather tough! Also, I find that panela and mozzarella cheeses are not interchangeable, especially in this recipe. Lastly, terms like dried "California" or "New Mexico" chiles should be more specific. I have tried this recipe using Ancho chile and a packet of Sazongoya with great improvement. I will try using tomatillo next time. Thanks for that suggestion!

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Saw the show and was excited to try recipe. It was great and so easy. I loved loved the presentation and am looking for my molcajete now.

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Great recipe, loved the sauce. A note to the EDITORS - fix the recipe! In the show it is 1 whole quarted onion - not 1/4 onion. I can imagine the people complaining about the sauce are messing up that part. The sauce is great - add a little salt and heat to taste when done. Had enough leftover that I could use it on just about everything for a week.

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Saw this on The View and have been waiting for the recipe--thank you--finally--I now have exact measurements. Though I made the sauce which I thought was from memory however I use fresh California chiles and a jalapeno--just toast in a dry pan, wrap in a paper towel for a few minutes and take the outer skin off. Comes out very tasty. On The View she served it in a molcajete which was warmed in the oven. I've never used it warmed. Always used it to serve guacamole but now I have another heat proof serving dish. Though it makes a lot of sense since it is made of volcanic rock. Thanks for the tip. For those who like a bit more kick, you can alway add more chiles though I am a wimp when it comes to hot sauce and make most chile sauce with fresh chiles. Love Mexican Made Easy.

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Saw the show on a Saturday morning. Made it for dinner Saturday night. Everything came together quickly and as demonstrated. I loved grilling the Panela cheese and serving it in slices alongside the meat and shrimp. I made the salsa in a cast iron skillet on the grill. I think that some of the reviews about bland sauce may have needed a generous addition of good kosher salt. It made a world of difference in boosting the flavor. One suggestion to immersion blender users, I'd transfer the sauce ingredients to a deeper vessel (like a deep pot or other sturdy container for use of the immersion blender. Unless you'd like to redecorate your kitchen. The presentation is impressive and inviting, yet still rustic. Really a delicious meal right off the grill and a great basic technique to switch up a bit with different ingredients. I followed the recipe exactly and did use some fresh avocado wedges and lime wedges for serving and presenting. Excellent dish Marcela. Thank you! I also have made your baked corn tortilla chips several times with rave reviews. Addictive!

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I didn't make the surf/turf portion of this recipe; I just made the salsa. I used a whole small onion, quartered, and 3 large fresh plum tomatoes. The chilis I used must have been old because they weren't very spicey so I added an jalapeno that I roasted. I topped sauteed sea bass with the salsa and added a little shredded cheddar, ran it under the broiler and served it with "arroz mexicana". It was delicious and I will be making it again and again.

I'm loving this show. Marcella is the best thing to happen to the Food Network since Paula Deen.

Marianne Ward, Modesto, CA.