Ingredient

• 1 tablespoon sesame seeds
• 1 cup Salsa Roja
• 1/2 cup chicken stock or low-sodium broth
• 1/3 cup chopped Mexican chocolate (2 ounces); see Note
• 2 tablespoons raisins
• Pinch of ground cinnamon
• Pinch of freshly grated nutmeg
• Salt and freshly ground pepper
• Six 10-ounce boneless strip steaks, about 1 inch thick
• 2 tablespoons unsalted butter

Direction

1. In a medium saucepan, toast the sesame seeds over moderate heat until golden. Add the Salsa Roja, stock, chocolate, raisins, cinnamon and nutmeg. Cook over moderate heat, stirring, until the chocolate has melted, about 4 minutes. Transfer the sauce to a blender and puree until smooth. Season with salt and pepper and return to the saucepan.
2. Brush each steak with 1 tablespoon of the mole sauce and let the steaks stand at room temperature for 1 hour.
3. Light a grill. Season the steaks on both sides with salt and pepper. Grill them over high heat for 3 to 4 minutes per side for rare to medium-rare meat. Transfer to a platter and let rest for 5 minutes.
4. Meanwhile, bring the remaining mole sauce to a simmer. Whisk in the butter, 1 tablespoon at a time. Serve the steaks with the mole sauce on the side.