Grilled Mexican Mole Rubbed Steaks with Charred Corn

Total Time:
45 min
15 min
15 min
15 min
  • 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. 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. Mix paste in bowl with the olive oil ancho powder, cocoa, cumin, and cinnamon. Rub the spice mixture all over the steaks and set aside for 15 minutes.

  • 2. Preheat a grill to high and oil the grate. Lay the steaks on the hottest part of the grill and cook until charred, about 4 minutes. Turn and grill the other side until charred, about 4 minutes more for medium-rare. Transfer steaks to a cutting board and let rest for 5 minutes.

  • 3. Meanwhile, melt the butter in a medium skillet and add the corn. Cook, shaking and stirring until the corn chars and butter smells nutty, about 5 minutes. Stir in the cilantro and season with salt and pepper. Serve steaks with the corn.

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  • Calories: 692

  • Total Fat: 44 grams

  • Saturated Fat: 16 grams

  • Total Carbohydrate: 16 grams

  • Protein: 57 grams

  • Sodium: 353 milligrams

  • Cholesterol: 202 milligrams

  • Fiber: 3 grams

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