Flat Iron Steak with Cocoa Nib and Coffee Rub
- 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
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.
- 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.
- 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.