Hacienda Maize Jammin’ Steak Diablo a la Mole

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 sauceBeef Marinade World Hot Sauce Awards 2016
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

2 Responses to Hacienda Maize Jammin’ Steak Diablo a la Mole

  1. Véronique says:

    It looks yummy, thanks a lot for sharing! I think the Diablo might be a bit too spicy for me though :D
    Véronique@Beautiful Patio

  2. admin says:

    Hi there — Diablo is the same chile as our jalapeño, just ripened in the field. This gives it more complexity, while the heat is about the same.
    ! Savor !

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>