flat iron steak with mole’ negro sauce

I put the apostrophe so people didn’t think we’re grinding up underground blind rodents. My mother brought me a special gift of mole (MOH-leh) paste from Mexico recently. You can find this stuff at the international market or at any decent Mexican grocery. This one happens to be mole negro which has a rich smoky flavor. Here is a beef preparation.

Cast iron flat iron with mole negro pan sauce

1. Season the meat with salt, pepper, bring to room temperature.
2. Bring your cast iron skillet to high temperature, put some neutral oil in the pan, and when it starts to smoke, add a knob of butter and the meat.
3. Turn the meat over about every 30 seconds-1 minute until you have a nice dark crust, and the internal temperature is about 130. You can baste the meat with the butter/oil while you’re cooking for more flavor.
4. Pull your meat off to rest, flip it once while you do that, reserve whatever juice comes out of the steak.
5. The pan sauce. Take a generous tablespoon of the mole paste and add it to the pan with about 1/4 cup of water, 1/4 cup of apple cider vinegar, and another 1-2 tbsp of butter. Bring the heat heat, and scrape up the bits of char from the bottom of the pan. Add water/vinegar as needed so that it coats the back of a spoon.

Taste and adjust with salt if needed. Everyone is going to have personal preferences on how acidic to make the sauce. If you want more bite, add less water and vice versa.
5. You can either dip the individually slice pieces of meat in the sauce or drizzle it over top. Someone with better plating skills could make it look a lot nicer than I can.

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