Prepare to embark on a culinary journey that will transport you straight to the vibrant streets of Mexico with this mouthwatering Skirt Steak with Mole recipe. Imagine tender, perfectly seared skirt steak draped in rich, complex mole sauce, each bite promising an explosion of traditional flavors that will make your dinner guests swoon. This isn't just a meal; it's a flavor adventure that combines the smoky intensity of perfectly grilled steak with the legendary depth of authentic Mexican mole sauce.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb skirt steak
- 1 cup mole sauce
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 1 lime, cut into wedges
Instructions
- Remove skirt steak from refrigerator 30 minutes before cooking to bring to room temperature, which ensures even cooking.
- Pat the skirt steak dry with paper towels to remove excess moisture. Season generously on both sides with salt and freshly ground black pepper.
- Preheat a cast-iron skillet or grill pan over high heat until it's extremely hot, about 4-5 minutes. The pan should be smoking slightly.
- Place the skirt steak on the hot pan and cook for approximately 3-4 minutes on each side for medium-rare, depending on the thickness of the steak. Avoid moving the steak too much to develop a nice caramelized crust.
- Remove the steak from the heat and let it rest on a cutting board for 5-7 minutes. This allows the juices to redistribute throughout the meat.
- While the steak is resting, gently warm the mole sauce in a saucepan over low heat, stirring occasionally to prevent scorching.
- Slice the steak against the grain into thin strips to ensure tenderness.
- Plate the sliced steak and generously drizzle warm mole sauce over the top.
- Garnish with freshly chopped cilantro and serve with lime wedges on the side for squeezing over the meat.
- Serve immediately with recommended sides like Mexican rice, warm tortillas, or roasted vegetables.
Tips
- Temperature is Key: Always let your steak come to room temperature before cooking to ensure even heat distribution and perfect doneness.
- Dry Means Crispy: Pat the steak completely dry before seasoning to achieve that irresistible caramelized crust.
- High Heat is Your Friend: Use a cast-iron skillet or grill pan and get it smoking hot for the best sear.
- Don't Overcrowd: Cook the steak in a single layer to prevent steaming and promote proper browning.
- Rest Your Meat: Always let the steak rest after cooking to allow juices to redistribute, ensuring maximum tenderness.
- Slice Against the Grain: Cut the steak perpendicular to the muscle fibers to guarantee the most tender, melt-in-your-mouth texture.
- Warm Mole Gently: Heat the mole sauce slowly to preserve its complex flavors and prevent burning. Pro tip: For an extra flavor boost, consider toasting your spices or marinating the steak briefly before cooking to enhance its natural richness.
Nutrition Facts
Calories: 255kcal
Carbohydrates: 9g
Protein: 16g
Fat: 17g
Saturated Fat: 7g
Cholesterol: 45mg
