Mole Steak

Mole steak with Chimichurri

The first time I tasted Mexican Mole it totally blew my mind the complex flavours of seeds, dried herbs, nuts, spices and chocolate. Yes, you heard that right a savoury version of chocolate that is deliciously smoky and spicy. One caveat, this is in no way all of the ingredients of a true Mexican mole but a simple spin that draws on some of those flavours to jazz up a steak .

Tips:

• The cut and preferred cook temperature of steak can be altered to your liking.

• This seasoning rub can be used on chicken, duck breast and pork and will be equally delicious.

• If you like spice feel free to add some more chile and black pepper.

Ingredients

• 1.5 lb Steak

• 1 tablespoon coriander

• 1 garlic cut into 6 strips

• 1 tablespoon coffee

• 1 tablespoon unsweetened cocoa

• 1/2 tablespoon smoke paprika

• 1 teaspoon allspice

• 1/4 teaspoon cumin

• 1/2 teaspoon chipotle

• 1/2 teaspoon Mexican oregano

• 1 tablespoon of salt

• 1 teaspoon of black pepper

• 1/4 teaspoon of vegetable oil for marinade.

• 1 teaspoon of oil for searing steak

Preparation:

1. Mix all ingredients except the salt and black pepper together .

2. Brush or rub oil onto the steak and coat with the spice mixture, ensuring both sides are evenly coated. Using a knife make 6 incisions and place the garlic pieces in each.

3. Marinate steak for 20 minutes or can be done the day before and left in the fridge.

4. Pat steak dry with paper towel and season with salt and black pepper.

5. Pre-heat the oven to 375 F .

6. Place oil in cast iron pan until its smoking hot and sear on either side of the steak approximately 2 minutes per side or until a golden brown colour is achieved.

7. Place cast iron pan with the steak in the oven for 8-14 minutes depending on your preferred cook temperature of the steak. Under 8 minutes for rare, 8-10 minutes for medium, 10-14 minutes for well done (This for is a 1.5lb. steak).

8. Remove from the oven and set aside for 8 minutes and allow to cool before slicing.