We have been experimenting with spice rubs lately and while I was visiting my Son and Daughter-In-Law in Cary, Kristen made an extraordinary flank steak with a mole spice rub. A mole is literally a “concoction” in Mexican cuisine. It is a thick sauce which contains peppers, spices such as cinnamon, and always some chocolate. Last night I decided to experiment with her recipe. To duplicate the flavors of a mole sauce for my dry rub, I used chipotle chili powder, brown sugar, garlic powder, cocoa powder, and cinnamon.
Granted, the above picture would never make the cover of Food and Wine
magazine, but you get the general idea of the liberal coating of dry rub. Also notice the old fashioned butcher paper in which the beef was wrapped. I have been shopping lately at Greenlife Grocery
in Asheville and they carry Brasstown Beef
from Brasstown, NC. Their motto is ” Real Beef, Raised Right, Around Here”. Not only is their beef raised without antibiotics or added hormones, but it is dry aged as well. Dry aging concentrates the beef flavor and takes at least two weeks. Very few organic farmers do this because the water loss diminishes the weight of the beef by 9%, thus reducing the profit. The advantage to the consumer is beef with more intense beef flavor. Another interesting point from their brochure: “Our hamburger is 100% comprised of meat from our animals; unlike most commercially available hamburger, which usually contains beef and beef by products from numerous different animals, old and young alike from throughout the country and imported from abroad. Everybody who has ever eaten our hamburger thinks that it is the best that they ever had.” Hmmm, Makes you wonder what is in that tube of hamburger meat in the Supermarket!
Another reason that I decided to do a mole rub on my steak was because of this attractive jar of Mole Negro that Michael and Kristen brought me from a recent trip to Mexico. It has been sitting in my pantry waiting for just the right recipe.
Because this sauce is very thick, I used just 1/4 of a cup of the sauce in one cup of beef broth. It has beautiful color.
It was perfect drizzled over the flank steak. Here is a link
for ordering the sauce, but it appears to be out of stock at the moment. Even without the mole sauce the spice rubbed flank steak is worth making.
GRILLED MOLE FLANK STEAK
1 1/2 pounds of Flank Steak
2 Tablespoons brown sugar
1 1/2 teaspoons chipotle chili powder ( or regular chili powder )
1 1/2 teaspoons garlic powder
1 1/2 teaspoons unsweetened cocoa
1/2 teaspoon coarse-grained salt
1/2 teaspoon cracked black peppercorns
1/4 teaspoon cinnamon
Mix together the dry ingredients and coat both sides of the flank steak with them. Let rest for 20 minutes while you light the grill. Coat grilling rack with cooking spray. Grill steak to desired doneness.
I am entering this post in the Two for Tuesdays
blog hop. We are all cooking up delicious meals with an emphasis on seasonal and fresh ingredients. Hop on over to see what is happening.