Flank Steak with Cocoa Chili Rub
This steak is perfect for grilling or broiling. The combination of chili, cocoa, and brown sugar make for a steak that is smoky, sweet, bright, and subtly chocolaty all at once. You can serve it a la carte paired with a vinegary salsa, on tacos, or crunchy bread with cheese.
Ingredients
- 1 Tbsp brown sugar
- 1 tsp cumin
- 1 tsp coriander
- 1 Tbsp ancho chili powder
- 2 tsp fresh ground pepper
- 1 ½ tsp dried minced garlic
- 3/4 tsp sweet paprika
- 1 ½ tsp dark cocoa powder
- 1 2-3 lb flank steak, rinsed and patted dry
- 2 tsp kosher salt
- 2-3 Tbsp avocado oil
Instructions
- Season the flank steak evenly with kosher salt on both sides—about 1-2 1/2 teaspoons. Let sit for at least 30 minutes. Heat broiler to high and line a rimmed baking sheet with foil. Spray with nonstick spray and set aside.
- In a small bowl, combine the brown sugar, cumin, coriander, chili powder, ground pepper, minced garlic, sweet paprika, and cocoa powder.
- When the steak is room temperature, pat off any excess water with a paper towel, then season with the spice rub. Pour on the oil and rub the seasoning in so it adheres to the steak.
- Transfer steak onto the baking sheet and place under the broiler on the top rack. Broil for 4 minutes, then flip over and broil for an additional 3-4 minutes for medium rare—the steak will be fragrant, caramelized, and lightly charred. Or, flash-sear it on the grill on high heat (one side only).
- Remove from the oven (or grill) and allow to rest for at least 10 minutes before slicing thin and serving.