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Sharp Health News

Mole spiced flank steak (recipe)

Dec. 6, 2016

Mole spiced flank steak (recipe)

Executive chef Greg Young, who oversees meal services at Sharp Mary Birch Hospital for Women & Newborns, Sharp Memorial Hospital and Sharp Mesa Vista Hospital, shares his winning recipe from the "healthiest" dish category at this year's hospital chef competition, sponsored by Community Health Improvement Partners (CHIP) — a local nonprofit that finds solutions to critical community health issues.

Executive chefs from San Diego hospitals participated in a friendly competition to showcase local, planet-friendly foods they're serving to patients, guests and staff.

The participating hospitals in the competition, including Sharp, are members of CHIP's Nutrition in Healthcare Leadership Team, which strives to provide healthy, sustainable food practices in San Diego health care systems.

This delicious, health-conscious recipe is built on a base of butternut squash puree with mole-spiced flank steak covered in a red wine reduction. The steak is topped with pickled green beans and salted root vegetables with a side of quinoa, black lentils and raw red kale leaves.

Included below is the steak recipe. Stay tuned for other elements of this award-winning dish, which will be shared throughout December on Sharp Health News.

Mole Flank Steak
Prep time: 20 minutes
Set time: 8 hours
Yields 6 (2-ounce) servings

20 ounces grass-fed organic flank steak
1/4 cup dry mole rub (see separate recipe below)
1 teaspoon coconut oil
1 cup beef stock
1/2 cup zinfandel wine
Roux (see separate recipe below)

Using a brush, coat the meat with coconut oil. Sprinkle the dry mole rub* to completely cover all sides of the meat. Wrap the meat in plastic wrap and store it in the refrigerator for 8 hours.

After 8 hours, remove the meat from the refrigerator and allow it to come to room temperature. Briefly sear the meat at medium-high to high heat in a heavy-bottom pan until the seasonings are well-browned. Remove and finish cooking for 15 minutes or until it reaches an internal temperature of 145° F. Allow meat to rest for 20 minutes before slicing.

Create a sauce for the steak using any leftover caramelized beef bits in the pan and the wine. Stirring frequently, reduce sauce to about a 1/2 cup portion. Strain and thicken with a small amount of roux** until the sauce is the consistency of cream. Pour sauce over the meat before serving.

*Dry Mole Rub
Total time: 20 minutes
Yields 1/4 cup

1 tablespoon chili powder
1 tablespoon raw organic cocoa powder
1 tablespoon raw coriander
1 tablespoon coconut sugar
1 tablespoon cinnamon
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt

Mix all ingredients together in a bowl. The dry rub provides enough seasoning for a heavy coating on 20 ounces of steak meat.


4 tablespoons butter
6 tablespoons flour

In a small pot, melt butter over medium-high heat. Add flour and whisk vigorously. When the mixture starts to thin and bubble, reduce heat to low and minimize whisking. Cook for 2 minutes, stirring occasionally.

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