Mole Grilled Steak

Photo by: Nicole Franzen

by Michael Kiss

about 1 year ago

Mole sauce is an earthy flavorful sauce that can contain as many as 30 ingridients. This version uses considerably less ingredients yet yields great depth of flavor. Serve this sauce over a flavorful cut of steak like a flatiron to make this sauce a meal.

Serves 4

Mole Sauce:

  • 1 teaspoon canola oil
  • 1 onion, diced
  • 4 dried ancho chiles, stem removed, seeded and rough chopped
  • 1/4 cup raisins
  • 2 cups beef stock
  • 2 tablespoons almond butter or peanut butter
  • 1 ounce Mexican-style chocolate
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  1. In a saucepan, add the canola oil and the onion and cook over medium heat until the onion is transluscent.
  2. Add the ancho chiles and the raisins. continue cooking a few more minutes to soften the raisins.
  3. Add the beef stock and simmer 5 minutes until the ancho chiles are quite soft and fleshy.
  4. Puree the mixture until smooth and return to the saucepot. Add the almond butter, chocolate, cumin, and the lime juice. Bring back to a simmer, stirring often to prevent scorching. Taste and season with salt and pepper.

Mole Grilled Steak:

  • 2 pounds flatiron steak or other flavorful cut
  • 1 tablespoon lime juice
  • 1 teaspoon garlic powder
  • 2 tablespoons high heat oil
  • Salt and pepper to taste
  1. Combine the lime juice, oil, and the garlic powder into a paste. Rub paste all over steak. Season with salt and pepper.
  2. Over a medium high grill, cook the steak until desired doneness, approximately 3 to 4 minutes per side for medium.
  3. Let the steak rest after cooking for 5 minutes. Slice the steak across the grain and serve smothered in the flavorful mole sauce.

Nutrition Info:


  • 217 calories
  • 15g total fat
  • 2g saturated fat
  • 0mg cholesterol
  • 369mg sodium
  • 19g carbohydrate (2g dietary fiber, 12g sugar)
  • 5g protein
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