Spice and Cocoa Rubbed Flap Steak
15 MIN
10 MIN
4 H

Spice and Cocoa Rubbed Flap Steak


    Dry Rub

  • 2 tablespoons (30 ml) cocoa powder
  • 1 tablespoon (15 ml) chili powder
  • 2 teaspoons (10 ml) brown sugar
  • 1 teaspoon (5 ml) dry mustard
  • 1/2 teaspoon (2.5 ml) hot pepper flakes, finely chopped (or to taste)
  • 1/2 teaspoon (2.5 ml) salt
  • 1/4 teaspoon (1 ml) pepper
  • 1/4 teaspoon (1 ml) ground cumin

    Flap steaks

  • 4 beef flap steaks, about 6 oz (170 g) each
  • 3 tablespoons (45 ml) olive oil


Dry Marinade

  1. In a bowl, combine all the ingredients. Set aside. 

Flap Steaks

  1. In a dish, pat the steaks with the dry rub. Cover and let stand in the refrigerator for 4 hours.
  2. Oil the steaks. In a hot ridged skillet or on the grill over high heat, grill the flap steaks for about 2 minutes per side for rare or until the desired doneness. Set aside on a plate and let rest for 2 to 3 minutes.
  3. Thinly slice and serve with French fries or roasted baby potatoes and asparagus. 


You can also serve the steaks cold, cut into thin slices over a green salad.