Mole Steak Salad with Pickled Onion and Pumpkin Seeds
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Ingredients & Equipment
What we send
- 1 tablespoonmole paste
- 1romaine heart
- 1 ouncered radishes
- 1red onion
- 1 tablespoonwhite wine vinegar
- 1 tablespoonpumpkin seeds
- 1 ouncesour cream
- 1/4 teaspoondried Mexican oregano
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" medium pan
- Tree Nuts
Pat steaks dry with paper towel, place on a plate, and season all over with ½ teaspoon salt and pepper as desired. Break up mole paste, if needed. Rub steaks all over with mole paste, then set aside to marinate until Step 4.
Halve romaine heart lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stem. Rinse remaining produce. Thinly slice radishes. Peel onion, halve, and thinly slice. In a large bowl (big enough for the salad), combine white wine vinegar, ¼ of sliced onion, and ⅛ teaspoon salt. Set aside to pickle until Step 5.
Toast pumpkin seeds
Place pumpkin seeds in a medium pan over medium-high heat. Toast, stirring, until golden and fragrant, about 3 minutes. Transfer to a plate or cutting board, reserving pan for next step.
Return pan from pumpkin seeds to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add steaks and sear until browned on bottom, 4-6 minutes. Flip steaks and add remaining onion to pan. Continue cooking, stirring onion around steaks, until onion is soft and golden and steaks are medium rare, 4-6 minutes more. Transfer steaks and caramelized onion to a plate and set aside for meat to rest.
To bowl with pickled onion, add sour cream, Mexican oregano, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired and stir to combine. Add romaine; wait to toss until ready to serve.
Plate mole steak salad
Once rested, cut steaks against the grain into ¼-inch slices. Toss salad to coat and divide between shallow serving bowls. Top with mole steak and caramelized onion. Garnish with radishes and toasted pumpkin seeds. Enjoy!