Rib Eye Steaks with Mole Marinade Print this recipe

Ingredients

Marinade

• 1 large shallot, minced
• 1 teaspoon garlic, minced
• 1 teaspoon kosher salt
• 12 ounces dark stout beer
• 3 tablespoons whole coffee beans
• ¼ cup extra virgin olive oil
• ¼ cup lime juice
• ¼ teaspoon cayenne
• ½ cup cilantro, chopped
• ½ teaspoon ground black pepper
• ⅓ cup onion, chopped
• ⅓ cup prepared mole sauce

• 4 beef rib eye steaks

Instructions

1. Slowly add beer to the mole to loosen paste and form a thick liquid. Heat mole and beer over medium high heat, stirring occasionally, until simmering and mixture is a uniform consistency. Turn off heat and add coffee beans. Allow to cool to room temperature.
2. Meanwhile, prepare shallot, garlic, onion and cilantro. Combine mole mixture with the rest of the marinade ingredients in a zipper top bag. Add the rib eye steaks and marinate refrigerated for up to 5 hours.
3. Remove rib eye steaks and discard marinade. Grill steaks directly over Kingsford® Charcoal (approximately 425°F) flipping after 6-8 minutes. For medium rare, grill on the second side for another 4 minutes.

Credit

1. Kingsford