2000s Recipes + Menus
Ancho and Cocoa Carne Asada
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)
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Accompaniments:
sliced pickled jalapeños; sour cream; lime wedges
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Preheat oven to 350°F.
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Stir together ancho powder, cocoa, and cinnamon.
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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.
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While steak cooks, wrap tortillas in foil and warm in oven.
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Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.
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Serve steak with warm tortillas and coleslaw mix.
Cooks’ note: We’ve also got a Web-exclusive recipe using the leftover coleslaw mix.
- Keywords
- maggie ruggiero,
- ten-minute mains,
- beef,
- mexican,
- buy this make that
Recipes
Buy This, Make That
Select recipes from the magazine, along with the Web-exclusive recipes that our test kitchen created to use up those pesky leftover ingredients.
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