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deliciously good flank steak with cocoa 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 in order to work with the texture.  I think of it as a spring or summer dish but it can be served anytime.

You can grill it with just a little garlic, olive oil, salt and pepper but this rub is so good, it is worth a few more steps.  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 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 in order to work with the texture.  I think of it as a spring or summer dish but it can be served anytime.

You can grill it with just a little garlic, olive oil, salt and pepper but this rub is so good, it is worth a few more steps.  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
1 pound flank steak
1/2 cup ground dark roast coffee
1 tablespoons dark cocoa ( I like Valrhona 100% cocoa)
1/4 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 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 rub
  • time
    20 minutes
  • serves
    6
  • skill level
    Easy

Ingredients

Directions

1
Done

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

2
Done

Heat up grill.

3
Done

Rub the flank steak with a little olive oil and salt on both sides. Massage all the cocoa rub into the steak on both sides. The steak should be completely coated with no red parts showing.

4
Done

Place steak onto grill and cook about 3-4 minutes on each side.

5
Done

Take off grill or pan and let rest for 10 minutes on a chopping board. You do not have to cover it.

6
Done

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

7
Done

Extra rub can be stored in an airtight container.