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Author Notes: In the winter, chilies and cocoa give that magnificent kick to our hot chocolate. In the summer they make for equally enticing barbecue experience. Despite the loud ingredients, this is a subtle rub meant to liven up the basic flank steak with a hint of sweet peppery notes. The quantities listed will yield what might look like a tiny amount of rub for a slab of meat, but avoid temptation to add more. And, avoid mistaking the chili powder blend (chili peppers, cumin, oregano, garlic powder and salt) with chili powder. I sort of like how readily available blends work in this recipe, but if you have your own special mix, even better. And remember, you should not be tasting the chili in the dish! - QueenSashy
- One flank steak, about 1 ¾ - 2 lb
- Vegetable oil
- Salt and freshly ground pepper
Smoky Cocoa Rub
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons brown sugar
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon chili powder blend (see note)
- 1/2 teaspoon Chinese five spice
- 1 teaspoon kosher salt
- 3/4 teaspoons ground black pepper
- Combine the rub ingredients. Lightly brush the steak with oil. Rub the rub well into the steak. Allow the steak to stand at room temperature for about 30 minutes.
- Preheat the grill. Grill the steak over direct heat to your desired doneness, about 14 minutes for medium rare, turning occasionally. Remove the steak from the grill and let it rest for about 5 minutes. Cut the steak into thin slices, (if like to throw additional pitch of salt and pepper) and serve immediately.
- This recipe was entered in the contest for Your Best Barbecue