Cocoa Crusted Flank Steak
By Traeger Kitchen
For a big win on date night, try our secret recipe for ridiculously rich and flavorful grilled steak.
Prep Time
5 Min
Cook Time
6 Min
Pellets
Hickory
Ingredients
This recipe serves:
6
Activating this element will cause content on the page to be updated.Units of Measurement:
Cocoa Rub
| 1 Tablespoon | cocoa powder |
| 2 Teaspoon | chili powder |
| 1 Teaspoon | chipotle chile powder |
| 1/2 Teaspoon | garlic powder |
| 1/2 Teaspoon | onion powder |
| 1 1/2 Tablespoon | brown sugar |
| 1 Tablespoon | kosher salt |
| 1/2 Teaspoon | Black pepper |
| 1 Tablespoon | cumin |
| 1 Tablespoon | smoked paprika |
Steak
| Olive oil | |
| 1 | (2-3 lb) flank steak |
Steps
1
Make the cocoa rub: In a small bowl, whisk together the cocoa powder, chili powder, chipotle chile powder, garlic powder, onion powder, brown sugar, salt, black pepper, cumin, and paprika.
2
Lightly drizzle the flank steak with olive oil and rub the cocoa rub on both sides.
3
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
00:15
4
Insert the probe into the thickest part of the flank steak. Place the steak directly on the grill grates, close the lid, and cook until the internal temperature reaches 130°F for medium-rare, 3-5 minutes per side.
450 ˚F / 232 ˚C
130 ˚F / 54 ˚C
00:10
5
Remove the flank steak from the grill and let rest for 10-15 minutes to allow the juices to redistribute.
6
Slice the steak against the grain on a sharp diagonal and serve. Enjoy!
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