Cocoa Rubbed Steak with Chimichurri
This Cocoa Rubbed Steak with Chimichurri is perfectly crusted in a chocolate-y steak spice rub. It's crunchy on the outside, juicy on the inside and cooks in less than 20 minutes!
Cocoa Rubbed Steak
- 1 8-10 oz steak I recommend NY strip steak or rib-eye
- 1 tsp olive oil
- 2 tbs cocoa powder
- 1/4 tsp cayenne pepper
- 1 tbs smoked paprika
- 1 tbs steak seasoning or seasoning mix I use Trader Joe's 21 Seasoning Salute
- 1 tbs sea salt, fine
- 1 tsp black pepper I recommend freshly cracked pepper for texture
- 1/2 cup parsley chopped
- 2 tbs apple cider vinegar Traditionally red wine vinegar is used in chimichurri, but I like the tang of ACV
- 2 cloves garlic, finely chopped
- 1/4 tsp red pepper flakes
- 1/4 cup olive oil
- salt and pepper to taste
Mix together all the dry spices and cocoa powder in a small bowl. Pat dry the steak with paper towels to remove residual moisture. Press each side of the steak into the cocoa spice rub. Tip: I like to cut the steak into 3-4 evenly sized chunks so that they cook faster than a whole steak.
Heat skillet to medium-high heat. Once the pan is hot, add 1 tsp of olive oil to it. Add steak to the hot pan and cook 3-5 minutes per side. Depending on how you like steak cooked, it may take longer. Refer to the blog post for the done-ness video guide. Once cooked to your liking, remove it from the pan and let the steak sit for at least 5 minutes before slicing (against the grain).
In a small bowl, whisk together all of the chimichurri ingredients. Drizzle over sliced steak. Enjoy!
- Please refer to the blog post for steak cooking tips
- Be sure to let the steak rest at least 5 minutes before slicing it
- Be sure to slice the steak in the opposite direction of the grain
- Traditionally red wine vinegar is used in chimichurri, but I like the tang of apple cider vinegar