Flank Steak with Cocoa Chili Espresso Rub

May 6, 2015

Kory Cheshier

This rub adds both depth of heat and flavor to meats. It’s delicious on flank steak, but we can imagine this working its magic well on pork tenderloin or beef brisket.

Kory Cheshier

Ingredients

1 tablespoon cocoa

1 tablespoon chili powder

1 tablespoon espresso powder

1 tablespoon brown sugar

1 teaspoon salt

1/2 teaspoon granulated garlic

1/2 teaspoon onion powder

1/4 teaspoon cayenne

1 (3-pound) flank steak

Preparation

Recipe courtesy of Teresa Blackburn at foodonfifth.com. You can also find her at teresablackburnfoodstyling.com

Whisk all ingredients in a bowl.
Gently score the surface of a flank steak. Coat the entire surface with olive oil. Sprinkle spice rub liberally over both sides of the meat. Cover and refrigerate until you are ready to grill. This may be done ahead of time—even overnight—to allow flavors to permeate the meat.
Grill according to desired degree of doneness. Remove from grill. Let rest 5 minutes. Cut against grain. Serves 8.