This is the fifth post in my series documenting our Chocolate Cooking Class with Chef Sarah Leavell of The Canebrake.
With all the sweet stuff we had during this chocolate adventure (truffles, almond cups, chocolate dipped strawberries, chocolate pear jam and raspberry chocolate cupcakes), we needed a savory but chocolate-themed lunch.
A “light” lunch was to be served and I was sure it would be a cocoa-inspired dish.
It was.
We were served a tasty sandwich of Cocoa-Chili Rubbed Steak Manchego Melts with Chimichurri. Delicious again!
Here are the recipes for the Cocoa-Chili Rub along with the chimichurri.
Cocoa-Chili Rub
From Chef Sara Leavell of The CanebrakeMakes 3/4 cup.
3 T. brown sugar
2 T. unsweetened cocoa powder
1 T. chili powder
1/2 t. granulated garlic
1/2 t. ground oregano
1/2 t. cumin
1/4 t. cinnamon
1/2 t. salt
1 pinch cayenne (optional)Place all ingredients in a covered jar or sealed bag and shake to evenly blend. Rub meat with blended spices and allow at least two hours to marinate before grilling or broiling. This marriage of cocoa and chili works well together and is great on grilled beef, pork, or chicken.
Chimichurri Sauce
From Chef Sara Leavell of The CanebrakeMakes 1 cup.
1 bunch parsley leaves, finely chopped
1 bunch cilantro leaves, finely chopped
3 T. capers, finely chopped
1/2 c. red onion, finely chopped
2 garlic cloves, minced
1 1/2 T. red wine vinegar
1/2 t. red pepper flakes
1/2 c. olive oil
salt and pepper to tastPlace the parsley, cilantro, capers, onions and garlic in a medium mixing bowl and toss to combine. Add the vinegar and red pepper and stir.
Pour in the olive oil and mix until well combined. Let the mixture sit for 30 minutes so that the flavors blend. Season to taste with salt and pepper.
I love chimichurri sauce and I think I could just drink it from a shot glass.
To create the sandwiches, use the rub on flank steak, thinly slice it, layer the meat on crusty rolls with Manchego and chimichurri. Eat immediately!
(For another delicious but similar sauce, Salsa Verde, from another cooking class, click here.)
Hope you have a fantastic holiday!
Stay tuned for some delicious chocolate ice cream!
Comments & Replies
19 responses to “Cocoa-Chili Rub for Steak”
My wife has been begging to try a chocolate rub on steaks. I just haven’t found anything until today! Wheeeee! I’ll let you know how it goes!
Hope you all like it. I am going to make some up for Xmas presents. (Yes, I am planning ahead!) 🙂
Happy Easter! Did the steak have a sweet taste? I wasn’t thinking of the chocolate but the brown sugar – It looks beautiful and tasty!
No, it wasn’t too sweet at all. The chimichurri sauce was a good balance too.
Happy Easter! I must try this rub…sounds wonderful!!!
Hope you have a wonderful holiday too with lots of good eats!
I have two steaks in the fridge with this wonderful rub all over them. Planning on grilling them tomorrow. I have a bit left over. I wonder what salmon would taste with this rub?
Have a wonderful Easter.
Please let me know how the steaks turn out!!!! I bet it would be interesting on salmon. Nice and caramel-like and a hint of cocoa…yum! That is a great idea!
Cocoa chilli rub for the steak…how interesting!
Happy Easter, Eliot.
Back at ya’, Angie! Hope you have a great holiday!
Cocoa chilli run sounds perfect for lots of savoury dishes 🙂
Happy Easter!
Choc Chip Uru
Happy Easter, CCU!
That sounds like a great rub. I will so be trying this one. I too love chimichurri sauce. Flank steak are the perfect steak for this 🙂
Thanks, Suzie. I always find it hard to get flank steaks for some reason. I usually end up with a London Broil and just slice it thin.
[…] Cocoa-Chili Rub for Steak […]
Oh MY!!!! I LOVE this rub! I use a chili rub all of the time, but have never even dreamed of adding cocoa! YUM!
Hope you will try it and like it!
I am with you, I totally could drink chimichurri! We should come up with a chimichurri cocktail! What a perfect sauce for a cocao-chili rubbed steak sandwich! And for fries, and for salad dressing…
….baked potatoes, fish tacos, to drizzle in soups…..