Cocoa & Chile Mole Flank Steak with Cumin Quinoa and Fresh Salsa

Cocoa Chili Mole Flank Steak with Cumin Quinoa Fresh Salsa and Scrambled Eggs with Cilantro Creme Fraiche

Spices are … quite literally … the spice of life and can take a normal recipe to SUPER POWER with a few sprinkles.  I love that about cooking.

Recently, I received a fascinating spice from Mom’s Gourmet (an Artisan Spice Blend company in Ohio) called Brown Dog Riba-Riba Rub.  This intensely flavored delight is a dry mole containing: Cocoa, Ancho chile, black pepper, coriander, turbinado sugar, herbs, cinnamon, garlic, cayenne pepper, and sea salt.  Chocolate and Chili??  Sign me up!

Brown Dog Riba-Riba Rub with Cocoa and Chili from Moms GourmetHaving the #HGEATS Hot STUFF – Foods that Bite Back chat this week was the perfect excuse to sample the Brown Dog Riba-Riba Rub and I chose flank steak for my first go.

Forgive me if I growl and hover over my food while eating – I did not want to share.  It was THAT good.  The cocoa comes through beautifully and adds a perfect complementary note to the Ancho chile bite.  This is a pleasant bite – not a sear your lips off bite – but leaves enough of a burn that you know you are eating it.  The addition of cocoa truly sets this blend apart for me and I cannot wait for my next creation with it!

I marinated the flank steak with EVOO and the rub for a few hours before slapping it onto the hot grill pan.  On a grill itself with the smoke, it would be MORE heavenly.

Since this was a Sunday brunch kind of dish and we love hearty eating for Sunday brunch, I did a rough chop fresh salsa with tomatoes, cucumbers, cilantro, onions and black beans.  The flank steak is on a bed of quinoa dressed with cumin and I had to add the scrambled eggs with cilantro creme fraiche on the side.

I could have eaten another plate.  YUM.

Say hello to Mom’s Gourmet on Facebook here and check out all of their different spice blends on the Mom’s Gourmet website here.  I thank them for sending the spice for me to try and it can now officially be called HUNGRY GODDESS APPROVED!

Stay tuned for more adventures with Mom’s Gourmet – I also have Red Dog Rub!

Need a bite or two in your life?  Want to start a slow burn?  Or do you want to sear your esophagus?  Join us for the #HGEATS HOT Stuff Chat!

 

Cilantro Creme Fraiche with Scrambled Eggs Recipe

 

To Prepare Flank Steak with Brown Dog Riba Riba Rub:

Marinate your flank steak with a bit of EVOO and then liberally dose with Brown Dog Riba-Riba Rub.  I like to massage the meat a bit!  I used a grill pan on medium-high heat to sear the steak on both sides.  Total cook time was less than 10 minutes but it was a thin piece and I like it on the rare side.

 

Hungry Goddess Fresh Chop Salsa

I love throwing together a fresh chopped salsa.  I frequently throw in whatever is in the fridge.  Here are some loose guidelines:

  • 7 Campari Tomatoes (rough chopped)
  • 1/2 English cucumber (skin on and rough chopped)
  • 1 can of black beans (rinsed well)
  • 1/2 – 1 onion (rough chopped)
  • 1/2 cup cilantro (chopped)
  • 2 cloves of garlic
  • Peppers of choice to taste – I use serrano, habanero, or jalapeno and sometimes I just add a bit of Vietnamese Chili Garlic Sauce if I am out of peppers
  • 1-2 TB of EVOO
  • Juice of 1-2 lemons or lime and lemon
  • Salt and Pepper

Toss veggies and black beans together with EVOO and lemon/lime juice.  Taste and add Salt and Pepper to taste.

Hungry Goddess Fresh Chop Salsa 2

Hungry Goddess Fresh Chop Salsa

 

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7 Responses to “Cocoa & Chile Mole Flank Steak with Cumin Quinoa and Fresh Salsa”

Read below or add a comment...

  1. Sally says:

    Looking forward to firing up the grill this weekend and making this for dinner!

  2. Hey Kimberly, saw this on fb, just had to drop by and tell you how delish that steak sounds. I grilled Flank Steak last night. I wish I’d seen this recipe. It’s on my “todo” list. And of course, I’m in love with all those Chopped ingredients! :) Have a great weekend!

Trackbacks

  1. [...] Cocoa Chile Mole Flank Steak with Cumin Quinoa and Scrambled Eggs – this is a breakfast for a TRIBE. [...]

  2. […] From top left:  Salmon with a Lemon, Tarragon Yogurt Sauce (for a client), Poached Cod in Spring Vegetable Broth (this is part of a Mini E-Cookbook that I just completed & will be released next week!), Lamb Meatballs in Fiyah Jelly (sweet heat!), and Cocoa Chile Mole Flank Steak with Cilantro Creme Fraiche Scrambled Eggs. […]

  3. […] Cocoa Mole Chile Flank Steak with Scrambled Eggs […]

  4. […] Cocoa & Chili Mole Flank Steak with Cumin Quinoa & Fresh Salsa | The Hungry Goddess […]

  5. […] from Mom’s Gourmet or find it at your local Fresh Market.  (I have also used this rub on a flank steak that came our gorgeous!)  If you don’t see purple cauliflower at your local market, then […]



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