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Flat Iron Steak with Cocoa Nibs and Coffee Rub

From Oak Avenue Catering

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.