Smoky cocoa flank steak

Steaks Spanish cuisine

In the winter, chilies and cocoa give that magnificent kick to our hot chocolate. In the summer they make for equally enticing barbecue experience. Despite the loud ingredients, this is a subtle rub meant to liven up the basic flank steak with a hint of sweet peppery notes. The quantities listed will yield what might look like a tiny amount of rub for a slab of meat, but avoid temptation to add more. And, avoid mistaking the chili powder blend (chili peppers, cumin, oregano, garlic powder and salt) with chili powder. I sort of like how readily available blends work in this recipe, but if you have your own special mix, even better. And remember, you should not be tasting the chili in the dish!