Cocoa Crusted Flank Steak
By Traeger Kitchen
11 Reviews
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
Yields: 6 Servings
Ingredients
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
Units of Measurement:
Steps
Step 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.
Ingredients
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
Step 2
Lightly drizzle the flank steak with olive oil and rub the cocoa rub on both sides.
Ingredients
olive oil
1 (2-3 lb) flank steak
Step 3
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
00:15
450 ˚F / 232 ˚C
Step 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.
00:10
450 ˚F / 232 ˚C
130 ˚F / 54 ˚C
Step 5
Remove the flank steak from the grill and let rest for 10-15 minutes to allow the juices to redistribute.
Step 6
Slice the steak against the grain on a sharp diagonal and serve. Enjoy!
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