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Cocoa Crusted Flank Steak

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 Minutes

Cook Time

6 Minutes




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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
Olive oil
1 (2-3 lb) flank steak


  • 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.

    • 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

  • 2

    Lightly drizzle the flank steak with olive oil and rub the cocoa rub on both sides.

    •  Olive oil

    • 1  (2-3 lb) flank steak

  • 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

  • 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

  • 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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