Chile & Cocoa Rubbed Flank Steak Recipe

In a small bowl, mix together chili powder, cocoa powder, brown sugar, salt, black pepper, garlic powder, onion powder, and cumin to create the rub.

Rub the mixture evenly over the flank steak, ensuring to cover both sides thoroughly.

Drizzle olive oil over the steak and let it marinate for at least 30 minutes (or up to overnight in the refrigerator for deeper flavor).

Preheat the grill or grill pan over medium-high heat.

Once hot, place the marinated flank steak on the grill. Cook for about 5-7 minutes per side for medium-rare, or until your desired doneness is reached.

Remove the steak from the grill and let it rest for 10 minutes before slicing against the grain.

While the steak is marinating, peel and chop the sweet potatoes into cubes.

In a large pot, add the sweet potatoes, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.

Drain sweet potatoes and return to the pot. Add olive oil, salt, and black pepper, and mash or stir until desired consistency is reached.

In a separate skillet, heat olive oil over medium heat. Add chopped bok choy and sauté until wilted, about 3-4 minutes. Season with salt and pepper.

Chop the onion and heirloom carrots into small pieces. Mince the garlic.

In a saucepan, heat olive oil over medium heat. Add onions, carrots, and garlic, and sauté until soft, about 5-7 minutes.

Pour in the chicken or beef broth and red wine. Bring to a simmer and let it reduce for about 10-15 minutes until slightly thickened. Season with salt and black pepper to taste.