Bistec Oaxaqueno* Recipe

Inspired by Hugo's

Time1h

Serves2

grass fed Black Angus strip steak, mole pasilla-mixe, quelites, huitlacoche, black bean tamal

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Ingredients

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1
Marinating the Steak
Season the Black Angus strip steak with salt and black pepper. Drizzle with olive oil and let marinate for at least 30 minutes at room temperature.
2
Cooking the Steak
Heat a skillet or grill over high heat. Cook the marinated steak for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved. Let it rest for 5 minutes before slicing.
3
Preparing the Mole
While the steak is resting, heat the mole pasilla-mixe in a small saucepan over low heat until warmed through.
4
Sautéing the Greens
In a separate pan, heat a tablespoon of olive oil over medium heat. Add quelites and huitlacoche, sautéing for about 5 minutes until wilted and tender. Season with salt to taste.
5
Heating the Tamales
Steam the black bean tamales according to package instructions or until heated through.
6
Serving
Slice the rested steak and serve on a plate with a generous drizzle of mole, sautéed quelites and huitlacoche, and black bean tamales on the side.