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NY Strip Steaks & Mole Sauce

with Chayote-Orange Salad & Rice

40 MIN

+$9.50/serving 4 Servings

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From the Test Kitchen

MOLE
[moe·lay]
noun: A renowned Mexican chile sauce known for its deep color and incredibly rich flavor, which traditionally takes a bevy of ingredients (chiles, nuts, chocolate, and more) and multiple days to prepare.

INGREDIENT IN FOCUS
Chayote squash is a fibrous fruit popular in Latin cuisines, whose neutral flavor profile makes it versatile and easy to use in both sweet and savory formats.
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Nutrition

PER SERVING
Calories

1150 Cals (est.)

View Full Nutrition

fresh

ingredients

4 10-Oz New York Strip Steaks
4 Scallions
1 cup Long Grain White Rice
2 Chayote Squash
1 Navel Orange
½ cup Semi-Sweet Chocolate Chips
1 Tbsp Ancho Chile Paste
2 tsps Chipotle Chile Paste
¾ cup Guajillo Chile Pepper Sauce
3 Tbsps Golden Raisins
2 Tbsps Smooth Peanut Butter Spread
3 Tbsps Roasted Peanuts
2 Tbsps Grated Cotija Cheese
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
1 tsp Black & White Sesame Seeds
1 Lemon

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Wash and dry the fresh produce. Halve the squash lengthwise; if present, remove the pit, then thinly slice crosswise. Peel the orange and thinly slice into rounds. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter and deseed the lemon. Roughly chop the peanuts. In a bowl combine the sliced orange, sliced squash, sliced white bottoms of the scallions, 1/2 teaspoon of the spice blend, the juice of 2 lemon wedges, and a drizzle of olive oil. Season with salt and pepper. In a separate bowl, combine the peanut butter spread, guajillo chile sauce, ancho paste, 1/2 cup of water, and as much of the chipotle paste as you’d like, depending on how spicy you’d like the dish to be; whisk to combine.

2 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the raisins. Cover to keep warm.

3 Cook the steaks

Meanwhile, pat the steaks dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Working in batches if necessary, add the seasoned steaks. Cook 4 to 6 minutes per side for medium-rare, or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*An instant-read thermometer should register 145°F.

4 Cook the sauce

While the steaks rest, heat the pan of reserved fond on medium until hot. Add the sauce (carefully, as the liquid may splatter) and chocolate chips; season with salt and pepper. Cook, whisking occasionally, 1 to 2 minutes, or until slightly thickened and the chocolate is melted. Turn off the heat and stir in the juice of the remaining lemon wedges. Taste, then season with salt and pepper if desired.

5 Slice the steaks & serve your dish

Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the cooked rice and chayote-orange salad. Top the steaks with the cooked sauce, sliced green tops of the scallions, and sesame seeds. Garnish the rice with the chopped peanuts and cheese. Enjoy!