Ancho and Cocoa Carne Asada |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The spice rub for this steak evokes the complex flavor of a rich Mexican mole sauce, but with almost no investment of time. It's great for a weeknight dinner party. Ingredients:
1 tablespoon ancho chile powder |
2 teaspoons unsweetened cocoa powder |
1/2 teaspoon cinnamon |
1 (1-to 1 1/4-pounds) piece of flank steak |
1 tablespoon vegetable oil |
8 (7-to 8-inch) flour tortillas |
3 cups packaged coleslaw mix (7 ounces) |
accompaniments: sliced pickled jalapeños; sour cream; lime wedges |
Directions:
1. Preheat oven to 350°F.
2. Stir together ancho powder, cocoa, and cinnamon.
3. Pat steak dry and season with 3/4 teaspoon salt, then coat with spice mixture. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare.
4. While steak cooks, wrap tortillas in foil and warm in oven.
5. Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.
6. Serve steak with warm tortillas and coleslaw mix.
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