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Bavette steak with mole marinade

• Nadine Brown

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Serves 4 - 6

Easy

Prep: 5 mins

Cook: 15 mins

plus marinating and resting

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Chocolate works in many savoury dishes, such as this crowd-pleasing bavette steak coated in a mole marinade

Gluten free

Low calorie

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Try our bavette steak with mole marinade, then check out our classic bavette steak, steak diane, steak au poivre and more steak recipes.

Ingredients

Nutrition

• 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

Nutrition: (6)

• kcal331

  low

• fat16.8g

• saturates5.8g

• carbs9.3g

• sugars8.4g

• fibre1.5g

• protein34.7g

• salt3.2g

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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.

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Authors

Nadine Brown

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