Ancho And Cocoa Carne Asada

A nice twist to a regular wrap. The spice mix adds rich flavours of a Mexican mole sauce.

1 tbsp acncho Chile powder

2 tsp unsweetened cocoa powder

1/2 tsp cinnamon

1 (1- to 1 1/4lb) piece of flank steak

1 tbsp grape seed oil

8 (7- 8 inch) sprouted tortillas or go flour less and use butter lettuce wraps

3 cups packaged coleslaw mix (7 oz)

Accompaniments: sliced pickled jalapenos, sour cream, lime wedges.

Method:

Pre-heat oven to 350 degree Fahrenheit

stir together ancho powder, cocoa and Cinnamon

pat steak dry and season with 3/4 tsp salt, then coat with spice mixture.

heat oil in a 12- inchnon-stick skillet over medium heat until it shimmers.

cook steak, turning once, 8-9 minutes for medium rare.

while steak cooks, wrap tortillas in foil and warm in oven.

let steak rest for 5 min on a cutting board.

then thinly slice across the grain at an angle.

Serve steak with warm tortillas and coleslaw mix.