My funky apartment in Brooklyn is not conducive to grilling. I suppose I could perch something illegally on my fire escape, but that’s outside my bedroom and I don’t want my sheets smelling like meat. Well, not that meat.
So I leave you with this recipe and pray you’ll grill for me. Molé can be intimidating, but it’s good to face your fears in the kitchen. So stop whining and try something new. Deal? Invite people over, it will put more pressure on you to serve something delicious. And we all know that pressure in the kitchen leads to spectacular results. Be bold, try to impress.
Totally unrelated: this past weekend I saw Here Lies Love at The Public. It closes soon and you can’t miss it. Does it help if I summarize? A musical about Imelda Marcos, written by David Byrne and Fatboy Slim, directed by Alex Timbers. You’ll dance through the whole show, so wear groove shoes.
Long Live Summer!
1 tablespoon Sesame Seeds
2 teaspoons Chili Powder
1 teaspoon Dried Oregano
1 teaspoon Garlic Powder
⅛ teaspoon Cinnamon
⅛ teaspoon Cloves
¼ teaspoon Ground Cumin
15 grams grated Dark Chocolate (70% or higher)
1 teaspoon Salt
1 teaspoon Pepper
3 tablespoons Spectrum Toasted Sesame Oil
3 Tablespoons Tomato Paste
1 pound Skirt Steak
-In a small bowl, whisk together all ingredients except for skirt steak.
-Put marinade into a plastic bag and add skirt steak. Massage marinade into steak and refrigerate for at least one hour (preferably over night).
-Heat grill to medium-high and grill steak on one side for 7-10 minutes, until it has grill marks and is charred.
-Flip steak and grill for another 7 minutes, or until steak is desired temperature and color inside.
-Remove steak from grill, let rest for ten minutes and then slice against the grain.
-Serve with corn tortillas and salsa, it’s taco night!