Active Time

　　10 min

　　Total Time

　　15 min

　　The spice rub for this steak evokes the complex flavor of a rich Mexican mole sauce, but with almost no investment of time. It's great for a weeknight dinner party.

　　

Ingredients

Makes 4 servings

　　1 tablespoon ancho chile powder

　　2 teaspoons unsweetened cocoa powder

　　1/2 teaspoon cinnamon

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

　　1 tablespoon vegetable oil

　　8 (7-to 8-inch) flour tortillas

　　3 cups packaged coleslaw mix (7 ounces)

　　Accompaniments: sliced pickled jalapeños; sour cream; lime wedges

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Stir together ancho powder, cocoa, and cinnamon.

　　

Step 3

Pat steak dry and season with 3/4 teaspoon salt, then coat with spice mixture. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare.

　　

Step 4

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

　　

Step 5

Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.

　　

Step 6

Serve steak with warm tortillas and coleslaw mix.