By Traeger Kitchen
For a big win on date night, try our secret recipe for ridiculously rich and flavorful grilled steak.
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|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||smoked paprika|
|1||(2-3 lb) flank steak|
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.
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
Lightly drizzle the flank steak with olive oil and rub the cocoa rub on both sides.
1 (2-3 lb) flank steak
When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.
450 ˚F / 232 ˚C
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
Remove the flank steak from the grill and let rest for 10-15 minutes to allow the juices to redistribute.
Slice the steak against the grain on a sharp diagonal and serve. Enjoy!