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.
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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
- Mix all ingredients except the salt and black pepper together .
- 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.
- Marinate steak for 20 minutes or can be done the day before and left in the fridge.
- Pat steak dry with paper towel and season with salt and black pepper.
- Pre-heat the oven to 375 F .
- 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.
- 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).
- Remove from the oven and set aside for 8 minutes and allow to cool before slicing.
