Flat Iron Steak with Cocoa Nibs and Coffee Rub

Sliced steak on a white plate with tomatoes and onions, catered by Oak Avenue.

Recipe Date: September 28th, 2018
Difficulty: Easy
Measurements: Imperial (US)

Flat Iron Steak with Cocoa Nibs and Coffee Rub Recipe

Our friends at Oak Avenue Catering bring us their delicious Flat Iron Steak recipe, wonderfully flavored with cocoa nibs and coffee rub!

Ingredients

3 lbs flat iron steak
1/2 cup cocoa nibs
1/4 cup whole bean French roast coffee
1/2 cup ancho chili powder
2 tbsps kosher salt
2 tbsps granulated onion
1 tbsp granulated garlic
1 tbsp Herbs de Provence
1 tbsp smoked paprika
2 tsps cracked black pepper
2 tsps dry mustard
2 tbsps neutral vegetable or grapeseed oil

Directions

PREP THE RUB:

Add cocoa nibs and coffee beans to spice grinder and process until finely ground.
Mix all dry ingredients thoroughly in a bowl and set aside.

PREP THE STEAK:

Coat the trimmed and cleaned steak with the vegetable oil.
Rub the spice mixture liberally all over the meat.
Wrap the steak tightly in plastic wrap.
Refrigerate overnight, or at least 4 hours.

DIRECTIONS:

Preheat grill to medium-hot.
Remove the plastic wrap from the steak.
Cook the steak on one side for 4-5 minutes until caramelized and brown. Check after 2 minutes to make sure the steak is not scorching. Turn down heat or use less direct heat if needed.
Turn the steak over and cook another 3-4 minutes or until an internal temperature registers 130○F.
Transfer the steak to a cutting board and loosely cover with foil. Let the steak rest for 10-15 minutes.
Slice the steak thinly on the bias and serve.
Sprinkle with Maldon salt to taste.

NOTES:

The wonderful balance of cocoa, coffee and chili makes for a flavor so enjoyable you can forego any additional sauces.
Enjoy the steak with your favorite BBQ sides. We are particularly fond of grilled vegetables over a smear of labne and sprinkled with a savory granola.
Pair with a medium to full-bodied wine like our Zingaro Old Vine Zinfandel or Napa Valley Merlot.

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