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deliciously good flank steak with cocoa-coffee rub

Flank steak is delicious.  I never bought flank steak, or even though about it, until having it one day at my sister’s house.  Not only does it cook quickly, it has wonderful flavor.

It is best served medium rare and cut thinly against the grain.  I think of it as a spring or summer dish when you are more inclined to grill but it can be served anytime.

I adapt the heat level (meaning spiciness) according to who is coming for dinner by adding more or less cayenne and chili powder.

The rub in this recipe will coat two plus pounds of steak.  You can store extra rub in an airtight container for up to three months making it ready for the next time.

deliciously good flank steak with cocoa-coffee rub

Flank steak is delicious.  I never bought flank steak, or even though about it, until having it one day at my sister’s house.  Not only does it cook quickly, it has wonderful flavor.

It is best served medium rare and cut thinly against the grain.  I think of it as a spring or summer dish when you are more inclined to grill but it can be served anytime.

I adapt the heat level (meaning spiciness) according to who is coming for dinner by adding more or less cayenne and chili powder.

The rub in this recipe will coat two plus pounds of steak.  You can store extra rub in an airtight container for up to three months making it ready for the next time.

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Ingredients

Recipe serves: 6
2 pounds flank steak
1/2 cup ground dark roast coffee
1 tablespoons dark cocoa ( I like Valrhona 100% cocoa)
1 teaspoon brown sugar
1/4 heaping teaspoon chili powder
1 heaping teaspoon cayenne pepper
1/4 heaping teaspoon paprika
olive oil to rub on meat
salt, to rub on steak
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thoughts&stories

Recommended cooking temperature for beef 

rare                       125F (50C)

medium rare       130-135F (54-57C)

medium               135-140F (57-60C)

medium well       140-150F (60-65C)

well                       155F+ (68C+)

Resting meats allows for the cooking process to continue for a bit, but more importantly, keeps the juices from escaping immediately when cut.  The various proteins “toughen” as the meat cools (think of a cold cooked steak) which enable the meat to retain more liquid and flavor.

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deliciously good flank steak with cocoa-coffee rub
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  • time
    20 minutes
  • serves
    6
  • skill level
    Easy

Ingredients

  • 2 pounds flank steak
  • 1/2 cup ground dark roast coffee
  • 1 tablespoons dark cocoa ( I like Valrhona 100% cocoa)
  • 1 teaspoon brown sugar
  • 1/4 heaping teaspoon chili powder
  • 1 heaping teaspoon cayenne pepper
  • 1/4 heaping teaspoon paprika
  • olive oil to rub on meat
  • salt, to rub on steak

Directions

1
Done

Put all the dry ingredients, aside from the salt, in a bowl and mix well.
2
Done

If you can, rub salt on meat and refrigerate overnight, or two hours before. But if you do not have time then salt before grilling.
3
Done

Heat up grill.
4
Done

Rub salt into the steak on all sides, then massage with a little olive oil.

5
Done

Season with the cocoa rub into the steak all over. The steak should be completely coated with no red parts showing.
6
Done

Place steak onto grill and cook about 6-8 minutes on each side.

7
Done

Take off grill or pan and let rest for 10 minutes on a chopping board with some foil.
8
Done

Cut into 1/2 inch (12mm) slices and serve. Option is to serve with horseradish sauce. click here )

9
Done

Extra rub can be stored in an airtight container.

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