Mole Steak with Honey Lime Microgreens

Prep time

15 minutes

Cook time

15 minutes

Total time

30 minutes
Mole Steak with Honey Lime Microgreens


  • Tenayo Mole Negro
  • Skirt Steak, cooked and sliced
  • Local micro greens, lightly tossed with honey-lime vinaigrette (recipe below)
  • For plating (optional): sliced heirloom tomato, roasted whole garlic, charred onion

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


  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. To plate, squeeze mole negro in the center of a plate and spread into a circle with the back of a spoon. Top with sliced steak, sliced tomato, garlic and onion, as desired. Garnish steak with a small handful of dressed greens.

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