Mole Flank Steak with Pickled Peppers

Preparation info
  • Makes

    12 to 15

    • Difficulty


Appears in
Gourmet Game Night

By Cynthia Nims

Published 2010

  • About

With all due respect to the classic and elaborate moles from the Oaxaca region of Mexico, this is indeed a quick-and-easy variation on the richly flavored sauce. (I may cheat at mole, but I never cheat at cards.) The steak is grilled whole, then sliced to wrap around pickled peppers for a small bite that’s packed with flavor. These are plenty tasty at room temperature.