- 1 Skirt Steak (approx. 1 pound)
- 4 teaspoon salt, divided
- 2 tablespoon olive oil
Mole Negro Dry Rub
- 1/2 teaspoon ancho chili powder
- 1 teaspoon guajillo chili powder
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 2 tablespoon cocoa powder
- 1 teaspoon clove powder
- 2 teaspoon crushed coriander seed
- 2 Tablespoon brown sugar
Prepare your grill for a high heat cook, and remove steak from fridge. For best results, pat steak dry, and sprinkle with half the salt (2 teaspoon) on both sides. Allow to sit for an hour. If you don’t have time to wait, salt immediately before applying the rub.
In a bowl, combine chili powders, chipotle powder remaining salt, pepper, garlic, cocoa, clove, coriander, and brown sugar. This dry mix will keep for a month in an airtight container.
Drizzle olive oil on both sides of the steak, and apply mole rub liberally, pressing and rubbing to ensure a good adhesion – the more the better.
Place steak on the very hot grill, flipping every 60 – 90 seconds to avoid burning the sugar. Cook to an internal temperature of 130 – 135°F (medium rare). Once the steak hits temp, remove from heat and wrap in foil to rest. Rest the steak for 10 minutes then cut against the grain into strips to serve.
It’s recommended to use good quality Dutch processed cocoa – it will be darker in color and richer in flavor. Although you can buy coriander powder, it’s recommended to crush whole seeds. They’ll give a chunkier texture and fresher taste.