Active Time
40 MIN
Total Time
1 HR 10 MIN
Yield
Serves : 4
© Christina Holmes

How to Make It

Step 1    

Heat a grill pan. Add the pasilla and toast over high heat, pressing down with a spatula and turning once, until pliable and fragrant, about 1 minute. Transfer the pasilla to a heatproof bowl and cover with boiling water. Let stand until softened, about 30 minutes.

Step 2    

Transfer the pasilla to a blender along with 2 tablespoons of the soaking liquid. Add the vinegar, lime juice, honey and mustard and puree until smooth. With the blender on, gradually add the 1/4 cup of olive oil until incorporated. Season the vinaigrette with salt and pepper.

Step 3    

In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the onion and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes. Add the beans and achiote and cook, stirring, until fragrant, about 2 minutes. Add the stock and cook until the beans are hot and glazed, about 3 minutes. Stir in half of the vinaigrette and the chopped cilantro. Season with salt and pepper and keep warm.

Step 4    

Heat the grill pan. Brush the steak with oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred, about 6 minutes. Transfer to a carving board and let rest for 5 minutes.

Step 5    

Meanwhile, brush the scallions with oil and season with salt and pepper. Grill over high heat, turning, until lightly charred, 1 to 2 minutes. Thinly slice the steak against the grain and serve with the beans and scallions, passing the remaining vinaigrette at the table.

Chef's Notes

Pasillas are long, black dried chiles with a fruity, herbaceous flavor. They are available at Latin markets.

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