Hacienda Maize Jammin’ Steak Diablo a la Móle
Second Place: Marinade, World Hot Sauce Awards 2016
1.5 lbs beef/bison (flank steak used; marinade is best for tough cuts)
¾ c. Hacienda Maize Fire-Roasted Jalapeño Diablo* Jammin’ Jelly
1 Tbsp each: espresso powder, cocoa, cinnamon
2 cloves garlic, smashed
1 tsp black pepper, coarsely ground
1/3 c. soy sauce
1/3 c. red wine (spicy, strong cabernet “with grip”)
½ c. oil (neutral: corn, canola, etc.)
Bring the beef to room temperature.
Mix spices with Jammin’ Jelly. Add garlic, soy sauce and red wine. Mix. Whisk in oil.
Place beef in re-sealable plastic bag. Add marinade. Massage, and place in fridge for
2 hours up to 24 hours, flipping on occasion.
Bring marinated beef to room temperature. Line broiling pan with aluminum foil; spray top rack of pan with cooking spray. Broil on high (top rail) 5 minutes; broil other side for 5 minutes.
Test for 125F medium-rare in thickest part of steak. Let rest 10 minutes.
Slice thinly across the meat-grain for serving. Serve with Diablo Jammin’ Jelly on the side.
*World Champion, hot/extra hot chile pepper jelly, World Hot Sauce Awards 2016