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Ancho and Cocoa Carne Asada

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Ancho and Cocoa Carne Asada

Ancho and Cocoa Carne Asada

amanda

Equipment

  • - Weber Kettle Grill

  • - Ancho and Cocoa chips box

  • - Stainless Steel Grilling Brush

  • - Meat Thermometer

  • - Heavy Duty Grilling Spatula and Tongs

  • - Mini Herb Planter Box or Potted Herbs (Cilantro, Lime)

  • - Grilling Tongs with Hooks

  • - OXO BT-465 Digital Kitchen Scale

  • - Mesh Grilling Utensils Set

  • - Nylon Cleaning Gloves

  • - The Original Nonstick Cookware Set

  • - Wüsthof Classic Carving Knife

Ingredients

  • 1 tablespoon ancho chile powder

  • 2 teaspoons unsweetened cocoa powder

  • 1/2 teaspoon cinnamon

  • 1 (1-to 1 1/4-pounds) piece of flank steak

  • 1 tablespoon vegetable oil

  • 8 (7-to 8-inch) flour tortillas

  • 3 cups packaged coleslaw mix (7 ounces)

  • Accompaniments: sliced pickled jalapeños; sour cream; lime wedges

Instructions

1

Instruction 1

Preheat oven to 350°F.
2

Instruction 2

Stir together ancho powder, cocoa, and cinnamon.
3

Instruction 3

Pat steak dry and season with 3/4 teaspoon salt, then coat with spice mixture. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare.
4

Instruction 4

While steak cooks, wrap tortillas in foil and warm in oven.
5

Instruction 5

Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.
6

Instruction 6

Serve steak with warm tortillas and coleslaw mix.
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