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.
Did you know that molé is one of my favorite things EVER!? This sounds delicious, Penny. I just made molé for a catering order this past weekend…and we just finished up the extra…but now I’m craving it all over again! Thanks so much for sharing this with Two for Tuesdays this week =)
I love mole! This looks delicious, Penny.
Fine looking meal Penny. I’ve only had mole once, years ago, and I can’t remember if I liked it or not, but I’d sure give yours a try.
Mole has to be one of the most tempting sauces to ever grace a piece of meat. So complex and warming. Thank you for making my stomach growl at Two for Tuesday.
Oh I just love mole!! Need to make this soon! Great Two for Tuesdays post 🙂
Oh thank god… I thought you were grilling up something you caught in your garden…
Looks terrific! 3 more weeks till I get me some meat!
I’m so happy to hear that Mole sauce was tasty! It definitely looks pretty! Your flank steak looks marvelous, too!
Love you! -K
This sounds wonderful. Flank steak is my favorite!
I just made my first “mole” sauce a few weeks ago. It’s on my blog. This looks awesome with the chipotle powder!! I so am going to have to try this! Thanks!
I love the picture of your kitchen in the header- gorgeous! I love mole as well and love the looks of this flank steak.
Penny, This looks wonderful. Your beef is perfectly cooked. We just made pulled pork with a spice rub for dinner this evening. Mole is one of our favorites and I for sure will try this recipe soon.
Whoa! do you have my guest bedroom ready? because i am so coming to your house to raid your fridge on this one! AWESOME! Mole is such a delight. I am with heather here in saying it is one of my favorite things in life! whooo hooo! thanks for sharing penny on the two for tuesday recipe blog hop! 🙂 alex@amoderatelife
Isn’t flank steak great? And with mole, it’s wonderful.
We like to slice cornbread (I make a yeasted version) and drizzle it with a little olive oil and grill it on the barbecue as well. We serve it with the flank steak laid on top of the bread along with various grilled vegetables.
-Elizabeth
(Thanks for the reminder to make corn bread!)
That sounds great Penny! I have not been to Greenlife, but have heard a lot of good things about it. I need to head over there.
Hugs,
Penny
I’ve been curious and interested in expirimenting with Mole’. I’m so glad you posted this, I feel a lot mor confident in trying it. Your tenderloin looks fabulous!
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