Cocoa-Rubbed Mole Negro Skirt Steak

• Gluten free

• Meat

  • 1 X inside skirt steak (approx. 1 lb

• Produce

  • 1/2 tsp Chipotle, powder
  • 1 tsp Garlic powder

• Baking & Spices

  • 1/2 tsp Ancho chili powder
  • 2 tbsp Brown sugar
  • 1 tsp Clove powder
  • 2 tbsp Cocoa powder
  • 2 tsp Coriander seed
  • 1 tsp Guajillo chili powder
  • 1/2 tsp Pepper
  • 4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on jesspryles.com

Ingredients

• 1 x inside skirt steak (approx. 1 lb)
• 4 tsp salt, divided
• 2 tbsp olive oil
• 2 tbsp cocoa powder
• 1/2 tsp chipotle powder
• 1 tsp guajillo chili powder
• 1/2 tsp ancho chili powder
• 1 tsp garlic powder
• 1 tsp clove powder
• 2 tsp crushed coriander seed
• 2 tbsp brown sugar
• 1/2 tsp pepper

Directions

• Prepare your grill for a high heat cook, and remove steak from fridge. For best results, pat steak dry, and sprinkle with half the salt (2 tsp) on both sides. Allow to sit for an hour. If you dont have time to wait, salt immediately before applying the rub. In a bowl, combine chili powders, remaining salt, pepper, garlic, cocoa, clove, coriander, and brown sugar. This dry mix will keep for a month in an airtight container. Drizzle olive oil on both sides of the steak, and apply mole rub liberally, pressing and rubbing to ensure a good adhesion - the more the better. Place steak on the very hot grill, flipping every 60-90 seconds to avoid burning the sugar. Cook to an internal temperature of 130-135f (Medium Rare). Once the steak hits temp, remove from heat and wrap in foil to rest. Rest the steak for 10 minutes then cut against the grain into strips to serve.