Skirt Steak Mole with Cilantro

Steak Mole with Cilantro
 (adapted from Bon Appetit)  
  • 2 teaspoons ground cumin, divided
  • 1 to 1 1/2 lbs skirt steaks
  • 1 tablespoon olive oil
  • 1 cup coarsely chopped red onion
  • 1 cup canned crushed tomatoes
  • 1/2 cup low-salt chicken broth
  • 2 tablespoons bittersweet or semisweet chocolate chips
  • 3/4 teaspoon minced canned chipotle chiles in adobo or chipotle hot sauce
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon finely grated orange peel
  • Fresh cilantro leaves
  • tortillas

Rub 3/4 teaspoon cumin on each side of steak. Sprinkle with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Sear steaks on each side for 2 - 3 minutes, depending on thickness and desired doneness of your steak. Transfer steak to plate and tent with aluminum foil.   Add chopped onions to pan and about 2 Tbs of steak juices, scrape up brown bits in pan, cook onions until tender and brown.  Add tomatoes, broth, chocolate, chipotles, cinnamon, and 1/2 teaspoon cumin to skillet. Stir 2 minutes. Add orange peel; season with salt. Puree in blender.

Top tortillas with slice steak. Drizzle with sauce; top with cilantro leaves.

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