Grilled Mexican Mole Rubbed Steaks with Charred Corn Recipe

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.

No additional tips available.

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

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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.

Grilled Mexican Mole Rubbed Steaks with Charred Corn

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