Mole Rubbed Grilled Steaks with Charred Corn
- Total: 45 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 15 min
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
Directions
- 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.