Cocoa Rubbed Flank Steak Sandwiches

Name: Cocoa Rubbed Flank Steak Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American Italian
Ingredients: 1/2 cup mascarpone cheese; 2 tablespoons prepared horseradish (well drained); 2 tablespoons ketchup; Kosher salt; One 2-pound flank steak; 1 tablespoon unsweetened cocoa power; 1 tablespoon ground dark-roast coffee; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 tablespoon olive oil; 6 ciabatta rolls

15 MINPrep Time

30 MINCook Time

6Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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I’ve always believed that chocolate isn’t just for sweets—it’s a secret weapon in savory dishes too. For this steak, cocoa is part of a deep, warming spice rub, and it helps round out the flavor into something truly delicious. The steak is fantastic on its own, but even better in these sandwiches with a creamy horseradish ketchup that cuts through the super savory steak.

Cocoa Rubbed Flank Steak Sandwiches

Prep Time

15 minutes

Cook Time

30 minutes

Image of Cocoa Rubbed Flank Steak Sandwiches

Ingredients

1/2 cup mascarpone cheese
2 tablespoons prepared horseradish (well drained)
2 tablespoons ketchup
Kosher salt
One 2-pound flank steak
1 tablespoon unsweetened cocoa power
1 tablespoon ground dark-roast coffee
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 tablespoon olive oil
6 ciabatta rolls

Instructions

This recipe originally appeared on Giada Entertains. Episode: Valentine’s Day Cookout.
In a medium bowl, mix together the mascarpone, horseradish, ketchup and 1/2 teaspoon salt with a rubber spatula. Cover and refrigerate until ready to use.
Allow the flank steak to come to room temperature for 30 minutes before grilling. Preheat a grill or grill pan to medium high.
Meanwhile, mix together the cocoa powder, coffee, cumin and paprika in a small bowl. Sprinkle the steak on both sides with 1 1/2 teaspoons salt and rub with the cocoa mixture, followed by the olive oil (to help the spices stick).
Grill the steak for about 8 minutes per side, until an instant-read thermometer registers 125 degrees F in the thickest part. Remove from the grill and let rest for at least 10 minutes.
Meanwhile, cut the ciabatta rolls through the equator and grill, cut-side down, until golden brown and nicely marked, about 1 minute. Spread the rolls with the mascarpone mixture.
Thinly slice the steak against the grain and pile onto the rolls. Slice the sandwiches in half and serve.

Nutrition

per serving: Calories; 452

Amount/Serving % Daily Value

Carbs: 29 grams
Protein: 39 grams
Fat: 19 grams
Saturated Fat: 9 grams
Cholesterol: 109 milligrams
Sodium: 432 milligrams
Fiber: 1 grams
Sugar: 2 grams

nut free

1 comment

Elena M - Jun 09

Hey Giada, I will definitely make this recipe! I love flank steak! Just to let you know when I was reading I came across a misspelled word. In the instructions, cocoa powder needs to be fixed. It says "cocoa power " instead of cocoa powder. Thank you for the recipe! I can’t wait to make it!! :)