Makes: 4 servings

FLANK STEAK:

• 1 lb. flank steak
• Salt and pepper

Season flank steak with salt and pepper. Allow it to come to room temperature or close to it. Heat a grill to medium high, charbroiler, or grill pan. Sear on one side for 7-9 minutes depending on thickness and how you like it cooked. Flip and finish on other side for about half of the time as first.

MOLE:

• 1 red onion, diced
• 1 red pepper, diced
• 2 dried chipotle peppers
• 2 dried guajillo peppers
• 1 tbsp tomato paste
• 3 cloves garlic confit, smashed
• 500 ml chicken stock
• 2 tbsp unsalted butter

In warm water hydrate the dried peppers for 15 mins. In a hot pan, heat olive oil and saute onion and bell pepper for 10 mins. Add garlic, tomato paste, and chopped dried peppers. Cook for another 5 mins. Add chicken stock, bring to a simmer, and cover and cook for 45 mins. In a blender, puree everything and strain out into a saucepan. Add butter and keep on simmer until ready to serve.

CHIMICHURRI:

• 1 shallot, finely chopped
• 1 Fresno chile or red jalapeño, finely chopped
• 3-4 garlic cloves, thinly sliced or finely chopped
• ½ cup red wine vinegar
• 1 tsp kosher salt, plus more
• ½ cup finely chopped cilantro
• ¼ cup finely chopped flat-leaf parsley
• 2 tbsp finely chopped oregano
• ¾ cup extra-virgin olive oil

Combine shallot, chile, garlic, vinegar, and 1 tsp. salt in a medium bowl. Let sit for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Transfer ½ cup chimichurri to a small bowl; season with salt and reserve as sauce.

SHISHITO PEPPERS:

• 12 oz. shishito peppers
• 1/2 lemon
• Salt
• Olive oil

In a saute pan, add olive oil and peppers. Cook on medium high heat until blistered or slightly charred. Add salt and ½ lemon to pan and cook for another 5 minutes. Remove from heat. Can be done on a grill by tossing peppers in bowl with lemon juice, oil, and salt. Add to a hot grill and cook for 3-4 minutes, turning halfway through.