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  • VOL 08, ISSUE 01 • WINTER 2020
Chile Mole Steak

Chile Mole Steak

Chef Justin VanHorn, La Crosse Meat Department


  • 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


  • 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


  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.

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