Bavette steak with mole marinade
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating and resting
- Easy
- Serves 4 - 6
Ingredients
- 2 whole dried ancho chillies
- 3 tsp cumin seeds
- 2 tbsp soft light brown sugar
- 5 tsp cocoa powder
- 2 tsp ground cinnamon
- 4 tsp smoked sea salt flakes
- 1kg bavette steak
- 2 tsp vegetable oil
- 1 red onion, thinly sliced
- 2 limes, juiced
- handful of coriander, finely chopped
Method
- STEP 1
Remove the stalks from the chillies, then blitz in a spice grinder or mini blender until finely broken down – some flakes are fine, but there shouldn’t be any large chunks. Transfer to a bowl.
- STEP 2
Toast the cumin seeds in a small frying pan over a medium heat for 1-2 mins or until aromatic. Set aside ½ tsp and grind the rest to a powder using a pestle and mortar. Add to the bowl with the chillies, along with the sugar, cocoa, cinnamon, salt and ¼ tsp of black pepper.
- STEP 3
If the thickness of the steak is uneven, gently pound to roughly even out – it doesn’t have to be perfect. Rub the steak with the oil and season lightly with salt. Rub 3-4 tbsp of the spice blend over the steak and leave to marinate at room temperature for 30 mins. Meanwhile, combine the onion and lime juice with 1 tsp of salt and the reserved ½ tsp of cumin seeds. Let it stand, tossing occasionally, as the steak cooks.
- STEP 4
Heat the oil in a large cast-iron pan over a medium-high heat and, once hot, cook the steak for 5-6 mins on each side or until charred on the outside and medium-rare inside – this will depend on the thickness of the steak. Transfer to a platter, loosely cover and leave to rest for 5 mins.
- STEP 5
Drain the onions and toss with the coriander. Finely slice the steak across the grain and serve with the onions and a green salad.
