Steak with Chipotle & Chocolate Mole

So it's been a while and I've been experimenting in the kitchen a bit. Suffering for science, and all of that.

So from the Bachelor Labs comes a new recipe.

Ingredients:

• A few teaspoons ground cumin. "To Taste" is speculative. I maybe use half a can for the 4 people this recipe serves.
  
• 1 can canned crushed tomatoes. For those with measuring cups, this would be about 3 cups.
  
• 1 Bar bittersweet or semisweet chocolate. I grabbed a Hershy's Special Dark. Worked great. Tempted to go with something extra fancy like Godiva or Ghiradelli, but that's expensive froo-froo. It's not fast, and thus, not Bachelor enough for the menu.
  
• 1 can minced canned chipotle chiles in adobo or chipotle hot sauce. I found these in the Mexican foods section, probably 3 tablespoons worth.
  
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon finely grated orange peel
• Fresh cilantro leaves. More and more places are carrying these in the produce area.
  

The Sauce:

In a sauce pot on medium heat (at first) drop in the chipotles, crumble up the chocolate, add the cinnamon & cumin, the tomatoes and a teaspoon or so of cumin. Bring it up to a simmer and add the orange peel. Cover it and simmer while you prepare the steak.

The Meat:

Steak. You know how to identify this. Pretty simple. For this I gave it a thinner cut than normal.

Take and liberally sprinkle the ground cumin over the whole side. And really work it in with your fingers. Don't just rub it in, make sweet love to it. Flip them over and rub the other side real good.

Broil until how you like it.

While the steak simmers....

Use your manly kitchen scissors to slice up the cilantro real fine. Keep the stems out. Drop it in the simmering spiced madness that is the sauce. Then put it in your blender! Yes! That thing you use to make so many other things. Watch it go round and round and round till all the peppers are pureed. Listen to the sound of the blender as it shreds & blends. Tasty delicious blades of death.

Ahem.

Your steak should be done broiling real soon.

Slice it into strips with your manly kitchen knives and give it a steaming spicy blanket of that sauce.

I've even done this one with a slab of Brisket that was 'the most affordable meat at the time'. The keys are the thin slicing, the rub, and the cooking.