May 4, 2009

Steak with Mole Marinade

from Cook's Illustrated, May/June 2007

Mole Marinade:
1/2 cup soy sauce
1/3 cup vegetable oil
2 TBSP dark brown sugar
4 chipotle chiles in adobo sauce, minced
4 tsp cocoa powder
1 1/2 tsp dried oregano
4 medium garlic cloves, minced
1 tsp ground black pepper
2 TBSP lime juice

Combine soy, oil, sugar, chiles, cocoa, oregano, garlic, and pepper in medium bowl. Remove 1/4 cup marinade and combine with lime juice in small bowl; set aside.

Place remaining marinade and steaks in zip-loc bag and seal. Refrigerate at least 1 hour (I did mine overnight), flipping bag to make sure steaks marinate evenly.

Remove steaks from marinade and discard excess marinade. Grill steaks as desired, basting with reserved marinade. Let rest 10 minutes before serving.

Notes: Good for about 1 pound of steak. The original recipe calls for a short-term marinade and then using the excess in the cooking process in an attempt to shorten the time required to get the steak properly infused with flavor. While I can appreciate the time constraints, I prefer planning ahead and getting enough lead time to give the flavors a chance to really work together. And it pays off. This was just lovely.

Posted by Jennifer at May 4, 2009 8:09 PM
Comments

The smoky heat of the chipotle chiles worked really well with the cocoa and brown sugar, and the lime juice brought a nice dimension to the flavors when it was added at the end. This one's definitely a keeper!

Posted by: Michael at May 4, 2009 9:06 PM
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