From The Flavor Matrix Cookbook - Cocoa and Chile-Rubbed Beef

 Cocoa and Chile Rubbed Beef

1 tbsp. unsweetened cocoa powder (see notes below about Dutch Press), 1 tbsp. kosher salt, 2 tsp. ancho chile powder (see notes below about Ancho Chile powder), 1 tsp. sesame seeds, 1 tsp. freshly ground black pepper.

2 lbs. flank steak, 1 tbsp. olive oil

Make the rub:  Combine the cocoa, salt, Ancho Chili Powder, sesame seeds (if using), and pepper in small bowl and mix well.

Season the steak on both sides with the rub and let sit for at least 30 minutes.  You will have some rub left over for your salad but if you can always store in a cool dry place.

Heat up olive oil in large pan over medium high heat and sear the steak on both sides until golden brown, 4 minutes per side for medium-rare. Or heat a grill for direct grilling until hot and cook for 3-4 minutes per side.  Cook more or less if you prefer a different doneness.  Transfer to plate and let rest for at least 10-15 minutes.  Slice into think pieces, cutting against the grain.

Dutch Press Cocoa's flavor has been neutralized and is perfect for baking.  I used cocoa for steak that had not been Dutch Pressed therefore it is more flavorful and intense.

Ancho Chili Powder isn't readily available but smoked Paprika will do.  I bought my Ancho Chili Powder downtown at The Gourmet Warehouse.  You can also order it online.  I made two steaks to compare and noticed the difference.  I'd use Ancho Chili Powder preferably.