We were at a fabulous dinner event at our friend's restaurant, Republic, in downtown Detroit recently and was served this incredible beef. It was rubbed with cocoa, cinnamon and spices. I found it complex, sexy and irresistible. So, I decided to recreate it. I did not get the recipe from the restaurant chef, but came up with my own take. It got raved reviews, so I thought I'd share. Enjoy!
Serves 4
(1)
2# flat iron steak
2 Tbsp. olive oil
1
Tbsp. Canola oil
1 clove garlic, minced
1 Tbsp. cocoa powder
1 Tbsp. Ancho chili powder
1 tsp. cinnamon
Kosher salt & Fresh cracked black pepper, to taste
Preheat
oven to 400°
Take flat iron steak out of the fridge, rinse under cold water and pat dry.
Place on a rimmed baking sheet and reserve off to the side. In a small bowl
combine cocoa powder, chili powder, and cinnamon.
Generously
salt and pepper both sides of steak. Sprinkle Cocoa rub and garlic on both sides, drizzle olive oil over beef and
gently massage into the beef. Let sit out for 30 minutes to come up to
temperature. If your kitchen does not have
a proper ventilation hood, the next step of searing the beef can be done on your outside grill, so as not
to smoke up your kitchen. Just make sure you get it very hot. You can cook entirely on the grill if desired.
Turn
vent fan on high setting. Place a cast iron pan on the stove over high heat (if
you do not have, any thick bottom pan will work. Just makes sure it’s large
enough for steak). Once very hot, add a tablespoon of canola oil and let it
heat to smoking.
Carefully
add beef, pressing it down into pan surface. Sear for two minutes, turn and
sear the other side. Take pan and place into hot oven and cook to medium-rare,
about 7-8 minutes. You can always transfer the beef back to the rimmed
baking sheet in order to place in the oven if you want.
Remove
steak from the oven, transfer back to rimmed pan and tent with tin foil.
Reserve off to the side for 10-15 minutes in order to rest.
Slice,
serve, and enjoy!
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