Chili-Cocoa Crusted Barbecued Steak

10 min prep

480 min marinating

8 min cooking

Serves 4

Difficulty 1/5

The rich, beefy flavour is the perfect companion for this bold chili-cocoa spice blend. Marinating overnight allows the flavours to permeate the steak, as well as tenderize the meat. Cooking no more than medium-rare and thinly slicing across the grain, will result in beautifully tender steak. Double, or even triple, the spice blend to have on hand for quick and easy preparation. Store at room temperature, in an airtight and labeled container, for up to six months.

1 tbsp (15 mL) packed brown sugar 2 tsp (10 mL) unsweetened cocoa powder 1 tsp (5 mL) salt ¾ tsp (3 mL) EACH chili powder, ground cumin and dried thyme ¼ tsp (1 mL) EACH chipotle powder, garlic powder, onion powder and pepper 1 tbsp (15 mL) vegetable oil 1 Beef Inside Skirt Marinating Steak (about 1 lb/500g)

1. Combine brown sugar, cocoa powder, salt, chili powder, cumin, thyme, chipotle powder, garlic powder, onion powder and black pepper in a small bowl. 2. Pierce steak all over with fork. Sprinkle spice mixture all over steak. Drizzle oil over top and rub in spice mixture to coat steak evenly. Cover and refrigerate for 8 to 12 hours. 3. Grill steak in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes for ½ inch (1 cm) thick steak, turning twice or more, or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare at the least. Transfer to a cutting board and let rest for 5 minutes. Slice thinly across the grain. Serve warm.

Chili-Cocoa Crusted Barbecued Steak

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Inside Skirt Steak