Grilled Mexican Mole Rubbed Steaks with Charred Cor

Name: Grilled Mexican Mole Rubbed Steaks with Charred Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves garlic; Kosher salt; 2 tablespoons olive oil, plus more for grill grate; 1 tablespoon ancho chile powder; 1 tablespoon unsweetened cocoa powder; 2 teaspoons ground cumin; 1/2 teaspoon ground cinnamon; Four 10-ounce boneless strip steaks (about 1-inch thick); 2 tablespoons unsalted butter; 2 cups fresh or thawed frozen corn kernels; 2 tablespoons chopped cilantro leaves; Freshly ground pepper

Servings: persons

2 cloves garlic
Kosher salt
2 tablespoons olive oil, plus more for grill grate
1 tablespoon ancho chile powder
1 tablespoon unsweetened cocoa powder
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
Four 10-ounce boneless strip steaks (about 1-inch thick)
2 tablespoons unsalted butter
2 cups fresh or thawed frozen corn kernels
2 tablespoons chopped cilantro leaves
Freshly ground pepper

1
1.
2
Smash the garlic cloves, sprinkle with a pinch of salt, and with the flat side of a large knife, mash and smear the mixture to a coarse paste.
3
Mix paste in bowl with the olive oil ancho powder, cocoa, cumin, and cinnamon.
4
Rub the spice mixture all over the steaks and set aside for 15 minutes.
5
2.
6
Preheat a grill to high and oil the grate.
7
Lay the steaks on the hottest part of the grill and cook until charred, about 4 minutes.
8
Turn and grill the other side until charred, about 4 minutes more for medium-rare.
9
Transfer steaks to a cutting board and let rest for 5 minutes.
10
3.
11
Meanwhile, melt the butter in a medium skillet and add the corn.
12
Cook, shaking and stirring until the corn chars and butter smells nutty, about 5 minutes.
13
Stir in the cilantro and season with salt and pepper.
14
Serve steaks with the corn.
15
Calories: 692
16
Total Fat: 44 grams
17
Saturated Fat: 16 grams
18
Total Carbohydrate: 16 grams
19
Protein: 57 grams
20
Sodium: 353 milligrams
21
Cholesterol: 202 milligrams
22
Fiber: 3 grams

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cloves garlic, Kosher salt, 2 tablespoons olive oil, plus more for grill grate, 1 tablespoon ancho chile powder, and more.

Yes, Grilled Mexican Mole Rubbed Steaks with Charred Corn falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Mexican Mole Rubbed Steaks with Charred Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions