Follow these steps for perfect results
ground cumin
divided
top sirloin steak
olive oil
red onion
coarsely chopped
canned crushed tomatoes
low-salt chicken broth
bittersweet chocolate chips
chipotle chiles in adobo
minced
ground cinnamon
orange peel
finely grated
fresh cilantro leaves
Rub 3/4 teaspoon ground cumin on each side of the steak.
Sprinkle the steak with salt and pepper.
Heat olive oil in a large nonstick skillet over medium-high heat.
Add the steak to one side of the skillet and chopped red onion to the other side.
Cook until the onion is brown and the steak is medium-rare, stirring the onion and turning the steak once, for 6 to 7 minutes.
Transfer the steak to a plate and set aside.
Add crushed tomatoes, chicken broth, bittersweet or semisweet chocolate chips, chipotle chiles in adobo or chipotle hot sauce, cinnamon, and 1/2 teaspoon ground cumin to the skillet.
Stir the mixture for 2 minutes.
Add finely grated orange peel and season with salt to taste.
Puree the sauce in a blender until smooth.
Slice the steak and divide it among 4 plates.
Drizzle the sauce over the steak slices.
Top with fresh cilantro leaves and serve immediately.
Expert advice for the best results
Adjust the amount of chipotle chiles based on desired spice level.
Garnish with toasted sesame seeds for added flavor and texture.
Everything you need to know before you start
15 minutes
The mole sauce can be made ahead of time.
Elegant plating with a drizzle of sauce and fresh cilantro.
Serve with rice and beans.
Garnish with avocado slices.
Pairs well with the richness of the steak and mole sauce.
Discover the story behind this recipe
Mole is a traditional Mexican sauce.
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