ANCHO & COCOA FLANK STEAK ASADA

By BobD

Ingredients

• 4 SERVINGS
• The spice rub for this steak evokes the complex flavor of a rich Mexican mole sauce.
• 1 tablespoon ancho chile powder
• 2 teaspoons unsweetened cocoa powder
• 1/2 teaspoon cinnamon
• 1 (1- to 1 1/4-lb) piece of flank steak
• 1 tablespoon vegetable oil
• 8 (7- to 8-inch) flour tortillas
• 3 cups packaged coleslaw mix (7 oz)
• ACCOMPANIMENTS: sliced pickled jalapenos sour cream; lime wedges

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

Preheat oven to 350F.

Stir together ancho powder, cocoa, and cinnamon.

Pat steak dry and season with 3/4 tsp 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.

While steak cooks, wrap tortillas in foil and warm in oven.

Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.

Serve steak with warm tortillas and coleslaw mix.