Saturday, April 10, 2010

Steak Mole with Cilantro

Serves with sliced avocado, orange and red onion.

2 teaspoons ground cumin, divided
1 16-ounce top sirloin steak
1 T olive oil
1 cup coarsely chopped red onion
1 cup canned crushed tomatoes
1/2 cup low-salt chicken broth
2 T 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

Preparing the steak:
Rub 3/4 teaspoon cumin on each side of the steak. Sprinkle with salt and pepper. Heat oil in large non-stick skillet over medium-high heat. Add steak to 1 side of skillet and onion to other side. Cook until onion is brown and steak is medium rare, stirring onion and turning steak once, 6 to 7 minutes. Transfer steak to plate. 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.

Slice steak and divide among 4 plates. Drizzle with sauce; top with cilantro leaves.

Serves 4


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