I saw this unusual recipe in the March 2009 Gourmet Magazine. The combination of the ancho chili powder, cocoa and cinnamon intrigued me. The surprising thing is that these flavors are really nice and don’t overpower the meat at all. This recipe is a very quick and tasty and unusual weeknite dinner!
- 1 tablespoon ancho chile powder
- 2 teaspoons unsweetened cocoa powder
- 1/2 teaspoon cinnamon
- 1 (1-to 1 1/4-pounds) piece of flank steak
- 1 tablespoon vegetable oil
- 8 (7-to 8-inch) flour tortillas
- 1 package of red cabbage (7 ounces)
* Accompaniments: sliced pickled jalapeños; sour cream; lime wedges
Preheat oven to 350°F.
Stir together ancho powder, cocoa, and cinnamon.
Pat steak dry and season with 3/4 teaspoon salt, then coat with spice mixture. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare.
While steak cooks, wrap tortillas in foil and warm in oven.
Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.
Serve steak with warm tortillas and coleslaw mix.
Coleslaw (made this up myself but inspired by a Bobby Flay episode I saw recently):
- 1 package of red cabbage
- 4-6 TBSP rice wine vinegar
- splash of orange juice
- some honey