Mole Crusted Steak
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Serves 2
INGREDIENTS
1/2 teaspoon cumin
1 teaspoon chili powder*
1 teaspoon instant coffee powder
1 teaspoon cocoa powder
1/2 teaspoon hot paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon seasoned salt
2/3 pound steak, about 1 inch thick, any kind that you like
2 tablespoons butter
*Make your own chili powder by grinding a dried chile, like a guajillo, ancho, or chipotle, in a coffee or spice grinder till a fine powder.
INSTRUCTIONS
In a small dish, combine all the spices with your fingers. Taste the mixture, and add more salt if you’d like.
Rub the spice mixture all over the steak on all sides. Let the steak rest on the counter while you preheat a cast iron or heavy skillet to medium-high heat. When the skillet is very hot, add the butter and let it foam and brown, then add the steak.
Cook the steak for about 4 minutes on each side for medium-rare, adjusting the time to cook the steak to your preference. Only turn the steak once, this will allow the spices to get crusty and cook into the meat.
When the meat is done, let it rest on a cutting board for 15-20 minutes, then thinly slice it. Save any juices that run out and pour over the steak before serving.
Serve with your favorite Mexican-style meal. Enjoy!
From funnyloveblog.com