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Flat Iron Steak with Cocoa Nib and Coffee Rub

Recipe Date:
June 22, 2018
Serving Size:
4
Cook Time:
00:25:00
Difficulty:
Easy
Measurements:
Imperial (US)
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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