MOLE RUBBED GRILLED STEAKS WITH CHARRED CORN

Mole Rubbed Grilled Steaks with Charred Corn image

This quick recipe features the rich flavors of mole without requiring you to make a sauce from scratch. Combine ancho chile powder, cocoa powder, cumin and cinnamon to make a Mexican-inspired spice rub to massage into your steaks. Grill to juicy, charred perfection and enjoy with buttery corn!

Provided by Food Network Kitchen

Time 45m

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 692, Fat 44 grams, SaturatedFat 16 grams, Cholesterol 202 milligrams, Sodium 353 milligrams, Carbohydrate 16 grams, Fiber 3 grams, Protein 57 grams