1. For the salsa macha: In a skillet, heat olive oil. Add garlic and fry until golden brown, being careful not to let it burn. Remove from heat and set aside.
2. In the same skillet, fry ancho chile and morita chile. Remove from heat, let cool, and set aside.
3. In a blender, combine olive oil, garlic, ancho chile, morita chile, peanuts, sesame seeds, almond, allspice berries, salt, and sesame seeds. Blend for 5 seconds, just enough to combine. Pour salsa macha into a jar and set aside.
4. Season t-bone steaks with salt and pepper. Brush t-bone steaks with salsa macha and set aside.
5. Preheat grill for 45 before using. Remember to set up your grill for direct and indirect heart. Grill t-bone steaks over direct heat for 6 minutes and over indirect heat for 6 more minutes. Grill t-bone steaks for 4 more minutes, remove from grill, and let rest. Grill green onions until cooked through and set aside.
6. Serve t-bone steaks with salsa macha with roasted green onions and a lettuce salad featuring avocado, cherry tomatoes, and radishes on the side.