Flank steak with coffee-cocoa rub
Published Wednesday, April 19, 2017 4:07PM CST
This recipe doubles and triples easily. Make up a batch and save in a sealed jar.
One 2-3 pound flank steak
1 tbsp finely ground coffee grounds (espresso grind)
1 tbsp unsweetened cocoa powder, such as Fry’s
2 tsp chili powder, such as for chili con carne (not cayenne)
1 tsp smoked paprika, or regular paprika
1 tsp garlic powder (not salt)
1 tsp salt
1 tsp granulated sugar
¾ tsp ground black pepper
½ tsp ground cumin
oil, for rubbing on the steak
Preheat BBQ grill or fry pan.
Meanwhile, combine all the spice rub ingredients, except the oil in a small bowl. Rub the steak with about 1 tbsp oil per side. Liberally coat both sides with the rub. Grill or fry to desired doneness, usually about 15 minutes for a medium-rare steak. Cover loosely and let rest for 10 minutes befor slicing on the diagonal. Serve hot or cold.