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home > recipes > meat > grilled steaks with ancho mole
from NY, US 1 tablespoon sesame seeds 1 cup Salsa Roja( see recipe below) 1/2 cup chicken stock or low-sodium broth 1/3 cup chopped Mexican chocolate (2 ounces of the sweet with cinnamon kind ) 2 tablespoons raisins Pinch of ground cinnamon Pinch of freshly grated nutmeg Salt and freshly ground pepper Six 10-ounce boneless strip steaks, about 1 inch thick 2 tablespoons unsalted butter This recipe is a bit time consuming but worth it. In a medium saucepan, toast the sesame seeds over moderate heat until golden. Add the Salsa Roja, stock, chocolate, raisins, cinnamon and nutmeg. Cook over moderate heat, stirring, until the chocolate has melted, about 4 minutes. Transfer the sauce to a blender and puree until smooth. Season with salt and pepper and return to the saucepan. Brush each steak with 1 tablespoon of the mole sauce and let the steaks stand at room temperature for 1 hour. Light a grill. Season the steaks on both sides with salt and pepper. Grill them over high heat for 3 to 4 minutes per side for rare to medium-rare meat. Transfer to a platter and let rest for 5 minutes. Meanwhile, bring the remaining mole sauce to a simmer. Whisk in the butter, 1 tablespoon at a time. Serve the steaks with the mole sauce on the side. MAKE AHEAD The mole sauce can be covered and refrigerated for up to 3 days. Reheat the sauce gently and add the butter just before serving. Mexican chocolate, the sweet chocolate flavored with cinnamon variety , is sold at Latin markets and specialty-food stores. Salsa Roja 8 large ancho chilies, stemmed and seeded 1 small dried red chile, stemmed and most seeds discarded 1 quart chicken stock or low-sodium broth 3 plum tomatoes, chopped 3 garlic cloves, chopped 1 small onion, chopped 1 tablespoon light brown sugar 1 tablespoon vegetable oil 2 teaspoons ground cumin 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 tablespoon cider vinegar In a medium saucepan, combine all of the ingredients except the cider vinegar and bring to a boil; boil for 2 minutes. Cover, remove from the heat and let stand for 10 minutes. Working in batches, puree the sauce in a blender. Transfer to a bowl and stir in the vinegar. MAKE AHEAD The sauce can be refrigerated for up to 1 week.

Grilled Steaks with Ancho Mole


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keyword: grilled
keyword: steaks
keyword: ancho
ethnicity: mexican
recipes for meat
recipes by butterflydog
Email Address:
(posted March 20, 2012)

from NY, US

1 tablespoon sesame seeds
1 cup
Salsa Roja( see recipe below)
1/2 cup
chicken stock or low-sodium broth
1/3 cup chopped
Mexican chocolate (2 ounces of the sweet with cinnamon kind )
2 tablespoons raisins
Pinch of ground cinnamon
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
Six 10-ounce boneless strip steaks, about 1 inch
thick
2 tablespoons
unsalted
butter

This recipe is a bit time consuming but worth it.

In a medium
saucepan, toast the sesame seeds over moderate heat until golden. Add the Salsa Roja, stock, chocolate, raisins, cinnamon and nutmeg. Cook over moderate heat, stirring, until the chocolate has melted, about 4 minutes. Transfer the sauce to a blender and puree until smooth. Season with salt and pepper and return to the saucepan.

Brush each steak with 1 tablespoon of the mole sauce and let the steaks stand at room
temperature for 1 hour.

Light a grill. Season the steaks on both sides with salt and pepper. Grill them over high heat for 3 to 4 minutes per side for rare to medium-rare meat. Transfer to a platter and let rest for 5 minutes.

Meanwhile, bring the remaining
mole sauce to a simmer. Whisk in the butter, 1 tablespoon at a time. Serve the steaks with the mole sauce on the side.

MAKE AHEAD The
mole sauce can be covered and refrigerated for up to 3 days. Reheat the sauce gently and add the butter just before serving.

Mexican
chocolate, the sweet chocolate flavored with cinnamon variety , is sold at Latin markets and specialty-food stores.

Salsa Roja

8 large ancho chilies, stemmed and seeded
1 small dried red
chile, stemmed and most seeds discarded
1 quart
chicken stock or low-sodium broth
3
plum tomatoes, chopped
3
garlic cloves, chopped
1 small
onion, chopped
1 tablespoon
light
brown sugar
1 tablespoon vegetable oil
2 teaspoons ground
cumin
2 teaspoons
kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon
cider vinegar

In a medium
saucepan, combine all of the ingredients except the
cider vinegar and bring to a boil; boil for 2 minutes. Cover, remove from the heat and let stand for 10 minutes. Working in batches, puree the sauce in a blender. Transfer to a bowl and stir in the vinegar.

MAKE AHEAD The
sauce can be refrigerated for up to 1 week.



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