Spice Rub with Cocoa, Chili Powder and Espresso

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Updated: 7/21/2020

This spice mix adds a wonderful depth of heat and flavor to meats. It's delicious grilled onto flank steak, but will work equally well on pork tenderloin or beef brisket.

Serves: 4 Save

Ingredients (10)

  • 1 tablespoon cocoa
  • 1 tablespoon chili powder
  • 1 tablespoon espressor powder
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • 1 pound flank steak
  • Olive oil

Directions

  1. Whisk all ingredients, except steak, in a bowl.
  2. Gently score the surface of a flank steak. Coat the entire surface with olive oil.
  3. Sprinkle spice rub liberally over both sides of the meat. Cover and refrigerate until you are ready to grill. This may be done ahead of time – even overnight – to allow flavors to permeate the meat.
  4. Grill steak over medium-hot coals until done to the desired degree.

Smoky Cranberry Mezcal Madras

The Bar

Ingredients (5)

  • 1.5 oz. Casamigos Mezcal
  • 1 oz. Orange Liqueur
  • 0.5 oz. Lime Juice
  • 1 oz. Cranberry Juice
  • Sugared Cranberry Garnish
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