Espresso and Cocoa-Rubbed Flank Steak
Recipe: #11038
November 07, 2013
Categories: Fathers Day, Game/Sports Day, July 4th, Sunday Dinner, Grilling (Outdoor), Gluten-Free No Eggs, Non-Dairy, Spices, Chocolate, Spicy, Beef Dinner, more
"A wonderful flank steak - the spice mix is absolutely divine! Definitely, serve this with "Citrus and Plum Salad" on the side (recipe on this site), as this was how I originally found it on Emeril's website. The cocoa nibs are a must - they are easy to find here in Costa Rica in the produce section - not sure about the U.S. I've never made it with cocoa powder, but don't imagine it would work as well."
Original is 5 servings
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Combine all of the spices in a bowl.
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.
Step 3
Meanwhile, preheat the grill to medium high.
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.
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.
Tips
- BBQ grill
1 Reviews
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