Photo by Romulo Yanes
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.
Recipe information
Total Time
15 min
Yield
Makes 4 servings
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
Preparation
Step 1
Preheat oven to 350°F.
Step 2
Stir together ancho powder, cocoa, and cinnamon.
Step 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.
Step 4
While steak cooks, wrap tortillas in foil and warm in oven.
Step 5
Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.
Step 6
Serve steak with warm tortillas and coleslaw mix.
