Energetic Time : 40 MIN
Total Time : 1 HR
Yield : Serves: four to six
On a recent trip to Oaxaca, I was mesmerized with the fruity, smoky pasilla de Oaxaca chiles so much I brought back a bag of the chiles, in addition to a basalt molcajete, in the suitcase of mine. The full flavor the chiles impart to beef is actually exceptional; in case you cannot discover them, chipotle morita or maybe chipotle meco chiles are excellent substitutes.
Six medium size dried pasilla de Oaxaca chiles (see Note)
One tablespoon cumin seeds, toasted
One teaspoon black peppercorns
Five garlic cloves
Four teaspoons kosher salt, divided
3/4 cup fresh orange juice (from three oranges)
1/4 cup fresh lime juice (from two limes)
One (2 pound) flank steak
Cilantro sprigs (leaves and thin stems)
Warm corn tortillas, sliced lime wedges, and radishes, for serving
The best way to Make It
Step one Heat a cast iron skillet over medium high, as well as add chiles. Press level with the rear of a spatula, and toast until slightly softened and a shade darker but not dark, ten to fifteen minutes per side. Remove chiles from skillet, and let cool slightly. Wearing safety gloves if at all possible, trim stems; cut chiles open, and eliminate and discard seeds. Cut chiles into very little parts. Place chile parts in a small bowl, as well as add water that is boiling to cover. Let soak until rehydrated and soft, ten to fifteen minutes. Pour through a fine wire-mesh strainer into a bowl; discard liquid.
Step two Using a molcajete, pound and grind cumin seeds and peppercorns to a good powder, aproximatelly three minutes. Add garlic; grind and pound to a thick paste, aproximatelly one second. Add one half of the rehydrated chiles and one teaspoon salt, and pound until not a lot of the chiles are actually apparent, aproximatelly four minutes. Put one teaspoon salt and remaining rehydrated chiles, and pound until mixture is actually a heavy, fairly smooth paste, aproximatelly four minutes. Add orange juice and lime juice, a little bit at a time, stirring with pestle to mix. Taste and adjust seasonings if necessary.
Step three Season each side of flank steak with remaining two teaspoons salt, and put in a shallow dish. Pour 1/2 cup chile sauce over steak, coating evenly. Set remaining chile sauce aside. Cover flank steak, and let stand at room temperature at least two hours or perhaps as much as four hours. (Alternatively, marinate in refrigerator eight hours. Let steak show up to room temperature about one hour before grilling.)
Step four Preheat grill to high (450°F to 500°F). Without brushing off marinade, place steak on oiled grates, and grill, uncovered, until charred and a thermometer inserted into thickest portion registers 125°F, four to six minutes per side.
Step five Remove steak from grill, cover with aluminum foil, and let rest eight to ten minutes (internal temperature will go on to rise). Cut steak against the grain into small strips, as well as plan on a serving platter. Serve steak with tortillas, remaining lime wedges, cilantro, radishes, and chile sauce .