Chile Mole Steak

Ingredients

• 6 oz Skirt Outside 6 Ounce Steak Boneless
• 3 oz Paste Chimichurri Frozen
• 5 oz Yucca Fresh
• 1/4 ea Lime Fresh
• 3 oz Peppers Jalapeno Chile Fresh

Chilmole

• 1/2 tsp Ancho Chile Pepper Spice, Powder Dry
• 1 tsp Guajillo Chile Spice, Dried Powder Dry
• 1/8 oz Chipotle Seasoning Powder
• 1/8 oz Black Pepper
• 1/8 oz Garlic Powder
• 2 Tbsp Cocoa Powder, Dutch Brown
• 1/4 oz Ground Coriander
• 4 oz Brown Sugar, Light
• 1/8 oz Cloves, Ground

Preparation

1. Evenly rub the skirt steak with Chilmole. Place the skirt steak on a hot grill preparing it to rare or medium rare. Serve with yucca fries, drizzled with Chimichurri Sauce.
2. Grill two jalapeños and place alongside skirt steak garnished with a lime wedge.

• Servings: 1
• Type: Lunch, Dinner, Entree
• Categories: Recipes, VOL 7 - ISSUE 2 • SPRING 2019
• Tags: Beef, Dinner, Entrée, Lunch, Mexican
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