Espresso and Cocoa-Rubbed Flank Steak
Created by JostLori on November 7, 2013
- Servings: 5
- Prep Time: 15m
- Cook Time: 12m
- Recipe #11038
Ingredients
- 4 tablespoons espresso, instant
- 4 tablespoons baking cocoa powder (ground cocoa nibs)
- 3 tablespoons dark brown sugar
- 1 tablespoon dry mustard
- 1 tablespoon Kosher salt
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon Chinese 5-Spice powder (ground)
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 1/2 pounds beef flank steak
- Vegetable oil
- Citrus and Plum Salad, for serving
- Fresh mint leaves, for garnish
How to Make
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Step 1: Combine all of the spices in a bowl.
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Step 2: Brush each side of the steak with oil and then rub the steak with the spice mixture. Let the steak rest at room temperature for 20 minutes.
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Step 3: Meanwhile, preheat the grill to medium high.
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Step 4: Place the steak on the grill, and cook for 3 to 4 minutes. Rotate the steak 45 degrees and cook for another 3 minutes. Turn the steak over and cook for 4 to 6 minutes for medium-rare.
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Step 5: When done, transfer the steak to a cutting board and let it rest for 5 to 7 minutes. Serve the steak thinly sliced across the grain, with the Citrus and Plum Salad, garnished with mint leaves.
Nutritional Facts
- Serving Size: 1 (207.4 g)
- Calories 364.2
- Total Fat - 11.9 g
- Saturated Fat - 4.6 g
- Cholesterol - 117.4 mg
- Sodium - 1964 mg
- Total Carbohydrate - 23.2 g
- Dietary Fiber - 2.3 g
- Sugars - 10.1 g
- Protein - 39.6 g
- Calcium - 105.8 mg
- Iron - 8.3 mg
- Vitamin C - 0.6 mg
- Thiamin - 0.3 mg