Serves4
- Active time:10 min
- Start to finish:15 min
March 2009
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.
-
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)
-
Preheat oven to 350°F.
-
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.
