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

3 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 !

  3. admin says:

    Greetings Georgiann — We hope you enjoy Jammin’ Jelly, and invite you to join us for Marczyk’s anniversary (ours is tomorrow, Cinco de Mayo, as is the anniversary of The Real Dill), and Marczyk’s celebrates on Saturday May 6. Hope you can join us! We’ll be there from 11a-3p.

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