Cocoa-Coffee Flank Steak
1 tablespoon cocoa nibs
1 teaspoon ground coffee
1/2 teaspoon chipotle chili powder
1 tablespoon toasted pepitas (pumpkin seeds)
1 tablespoon vegetable oil
1/2 teaspoon salt
12 ounces flank steak
Using a spice grinder or mortar and pestle, grind the cocoa nibs, coffee, chili powder and pepitas until a fine powder. Transfer to a small bowl and stir in the oil and salt. Rub the spice mixture over all the steak, set it on a plate, cover with plastic wrap and refrigerate for 2 hours or up to overnight.
When ready to cook, heat a skillet to medium-high. When the pan is hot, coat it with cooking spray and add the steak. Sear for 3 minutes per side, or until cooked to desired doneness. Allow to rest for 5 to 10 minutes, then thinly slice. Makes 2 servings.
Nutrition information per serving: 430 calories, 220 calories from fat (51 percent of total calories), 24 g fat (7 g saturated, 0 g trans fats), 75 mg cholesterol, 3 g carbohydrate, 1 g fiber, 0 g sugar, 50 g protein, 580 mg sodium.