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.

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Cocoa Rubbed Flank Steak Sandwiches

Category

Main Course

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

  1. This recipe originally appeared on Giada Entertains. Episode: Valentine’s Day Cookout.
  2. 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.
  3. Allow the flank steak to come to room temperature for 30 minutes before grilling. Preheat a grill or grill pan to medium high.
  4. 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).
  5. 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.
  6. 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.
  7. Thinly slice the steak against the grain and pile onto the rolls. Slice the sandwiches in half and serve.
nut free