- 1 x skirt steak (approx. 1 lb)
- 4 tsp salt, divided
- 2 tbsp olive oil
- 2 tbsp dutch process dark cocoa powder
- 1/2 tsp chipotle powder
- 1 tsp guajillo chili powder
- 1/2 tsp ancho chili powder
- 1 tsp garlic powder
- 1 tsp clove powder
- 2 tsp crushed coriander seed (see note 1)
- 2 tbsp brown sugar
- 1/2 tsp pepper
- Prepare your grill for a high heat cook, and remove steak from fridge.
- For best results, pat steak dry, and sprinkle with half the salt (2 tsp) on both sides. Allow to sit for an hour. If you don’t have time to wait, salt immediately before applying the rub.
- In a bowl, combine chili powders, remaining salt, pepper, garlic, cocoa, clove, coriander, and brown sugar. This dry mix will keep for a month in an airtight container.
- Drizzle olive oil on both sides of the steak, and apply mole rub liberally, pressing and rubbing to ensure a good adhesion – the more the better.
- Place steak on the very hot grill, flipping every 60-90 seconds to avoid burning the sugar. Cook to an internal temperature of 130-135f (Medium Rare). Once the steak hits temp, remove from heat and wrap in foil to rest.
- Rest the steak for 10 minutes then cut against the grain into strips to serve.
Note 1: Although you can buy coriander powder, I recommend you buy whole seeds and crush them in a mortar and pestle (or a baggie with a meat tenderizer!). They’ll give a chunkier texture and fresher taste.