Love Mexican mole sauce? This one is for you! Make it as spicy as you like. Barb L.
Yield: Approximately 3 Tbsp rub, enough for 2 Steaks or 4 pork chops
1 Tbsp ancho chile powder (more mild and sweet than spicy)
1 ½ tsp dried oregano leaves
1 Tbsp unsweetened cocoa powder
½ tsp ground cinnamon
1 tsp freshly grated orange peel, more if you'd like some for a garnish
3 cloves garlic, minced
1-1 ½ Tbsp Flying Olive Dark Chocolate or Espresso Balsamic Vinegar
1- 1 ½ Tbsp Flying Olive Garlic, Blood Orange, Chipotle ( a little spicy), Harissa (medium spicy), or Cayenne Red Chili (very spicy!) Extra Virgin Olive Oil or a Combination
2 Steaks or 4 pork chops about 1-2 pounds total
Combine all the ingredients in a small bowl EXCEPT the Flying Olive Balsamic Vinegarand Extra Virgin Olive Oil of Choice. (I like to add the chile powder, oregano leaves, cocoa powder and cinnamon in a jar and add the fresh garlic and orange peel just before rubbing the steaks or chops.) Whisk the Flying Olive Balsamic Vinegarand Extra Virgin Olive Oil of Choice in a small bowl.
Brush the steaks with the Balsamic/Olive Oil Combination. Press and rub the spice mixture evenly into the steaks. Grill, pan-broil, or broil the steaks. Cook a little less than desired doneness. Let rest for 10 minutes under a foil tent (this will bring the temp up just a bit and make your steaks juicy.) Garnish with extra orange zest, if desired.
Submitted by Chuck and Barb L.