Mole Steak with Honey Lime Microgreens

With Mole Negro Mexican-Style Barbecue Sauce

Prep time

15 minutes

Cook time

15 minutes

Total time

30 minutes

Servings

2-4
Mole Steak with Honey Lime Microgreens

Ingredients

  • 1 lb. skirt steak
  • Salt and Pepper, to taste
  • 2 Tbsp olive oil
  • Tenayo Mole Negro
  • 1 1/2 cups micro greens, lightly tossed with honey-lime vinaigrette (recipe below)

Honey Lime Vinaigrette:

  • 2 tablespoons cup fresh lime juice
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • 1 clove garlic
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground cumin
  • ¼ cup avocado oil

Instructions

  1. To make the vinaigrette, blend the lime juice, honey, mustard, garlic, salt, black pepper, and cumin together in a blender; stream oil into lime juice mixture while blending until well combined.
  2. Prepare the steak by patting it dry with paper towels. Season both sides with salt and pepper.
  3. Heat a cast-iron skillet or grill over medium-high heat. Add olive oil.
  4. Place the steak in the pan, and cook 2-3 minutes per side for medium-rare, or 4 minutes per side for medium. Remove from pan and transfer to a plate to rest for 5-10 minutes before slicing. After resting, slice into thin strips against the grain.
  5. To plate, squeeze the Mole Negro in the center of a plate and spread into a circle with the back of a spoon. Top with sliced steak and a small handful of dressed micro-greens.

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