Grilled skirt steak, Nutella mole, baby arugula

Adapted by
April 2018
Yield: 8 servings

This dish was selected as a winner in the Breaking New Ground recipe contest, presented by Wines from Argentina. Chef Jason Dady was inspired by Malbec, Kaiken, Ultra las Rocas, Mendoza, Argentina, 2016 as a pairing.

"The perfect “everyday” drinking red wine. The balanced tannins, and richness stand up to the beef, and the nuances of the cocoa-mocha flavor profiles is the perfect fit for the unique take on a mole. The fresh arugula gives a slight spice and freshness that really helps set this dish off."


Nutella mole
13¼ ounces Nutella
3 cups chicken stock
8 corn tortillas
1 ounce pecans
1 ounce almonds
1 ounce sesame seeds
1 bulb fennel
¼ jalepeño
1 yellow onion
1 teaspoon cinnamon
¼ teaspoon clove
6 toasted ancho chiles
½ cup extra virgin olive oil
To Assemble and Serve
8 6-ounce skirt steaks, trimmed
cracked black pepper
¼ cup olive oil
1 pound baby arugula
1 red onion, thinly sliced
1 lemon
¼ cup extra virgin olive oil


For the Nutella Mole

To a Vitamix blender, add Nutella, stock, tortillas, nuts, sesame, fennel, jalapeño, onion, spices, and chiles; purée. Pour into a large, heavy pot with the oil. Simmer 1 to 6 hours, stirring frequently to prevent sticking. Keep warm.

To Assemble and Serve

Prepare and heat grill with coal. Season steaks with salt and pepper. Brush grill with oil and place steaks over hot coals. Allow to char for 2 minutes. Flip and char 2 minutes more. Rest steaks until medium rare, about 8 to 10 minutes. In a bowl, toss to combine remaining ingredients. On a serving plate, arrange sliced steak and pour Nutella Mole over top. Plate salad to the side.