If chocolate is the doorway to a woman's heart and meat to a man's, a cocoa-crusted flank steak should end the battle of the sexes and bring world peace, right? Sounds like the perfect kind of mission for Traeger to undertake!
Cocoa is often mistakenly relegated to the realm of desserts. By itself cocoa seeds, or cacao as it's known in Spanish, is bitter and has its own inherent richness. This makes it a surprisingly tantalizing pairing with a little heat and also works a lot of flavor into a cut of meat, like flank steak, that should be cooked quickly at a high heat. And it's always good to put your heart and saliva glands to good use with a healthy dose of some of your favorite smoky and sweat-inducing spices.
SPICED COCOA-CRUSTED FLANK STEAK
PREP TIME: 5 minutes
COOK TIME: 6 to 10 minutes
RECOMMENDED PELLETS: Hickory, Mesquite or Maple
SERVES: 6 to 8
1 2-3 lb. flank steak
1 tablespoon cocoa powder
2 teaspoons chili powder
1 teaspoon chipotle chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 1/2 tablespoons brown sugar
1 tablespoon kosher salt
1/2 teaspoon black pepper
1 tablespoon cumin
1 tablespoon smoked paprika
In a bowl whisk together the cocoa powder, chili powder, chipotle chili powder, garlic powder, onion powder, brown sugar, kosher salt, black pepper, cumin and smoked paprika.
Lightly drizzle the flank steak with olive oil and rub the cocoa rub on both sides.
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Preheat to High for 10 to 15 minutes, with the lid closed.
Cook the flank steak directly on the grill grate for about 3 to 5 minutes per side, or until the internal temperatures registers 135 degrees F on an instant-read thermometer, for medium-rare (or longer if you like it more done).
Remove the flank steak from the grill and let rest for 10 to 15 minutes to allow the juices to redistribute. Slice against the grain on a sharp diagonal and serve.
Cocoa crusted flank steak 2.3.docx (661.29 kb)