- 3 tablespoons instant espresso powder
- 1/4 cup unsweetened cocoa powder
- 1/4 cup brown sugar
- 1 tablespoon dry mustard
- 2 teaspoons salt
- 1 teaspoon ancho chili powder
- 1 teaspoon dried oregano
- 1 1/2 pounds beef flank steak
- High-heat oil, for cooking
Combine espresso powder, cocoa powder, sugar, mustard, salt, chili powder and oregano in a bowl.
Brush each side of the flank steak with a little oil; rub generously with the spice mixture. Let rest at room temperature for 30 minutes. Store extra spice mixture in a tightly sealed jar at room temperature for future use.
Preheat a grill, grill pan or large heavy sauté pan over medium-high heat. Grill steak for 4 minutes, then rotate 45 degrees (to create nice grill hatch marks) and cook another 3 minutes. Flip steak over and cook 4 to 6 minutes for medium-rare, or cook longer until desired doneness. Let rest 10 minutes before thinly slicing against the grain.