Enjoy this flavorful flank steak rubbed with cocoa, coffee, and aromatic spices, served alongside a fresh succotash made with garden-fresh produce. Finish the dish with a vibrant herb sauce to heighten the flavors.
Pair it with a glass of the 96-point 2021 Laurel Glen Vineyard Estate Cabernet Sauvignon for a truly delicious evening. And if you have leftovers, turn them into fantastic fajita tacos the next day!
Recipe and photo credit: www.shaunmyrick.com Serves 6
Ingredients:
- olive oil
- 2-pound flank steak
- For Rub:
- ½ tb. unsweetened cocoa powder
- ½ tb. ground coffee
- Zest 1 small lemon
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. salt
- 1 tsp. pepper
- 1 tsp. cumin
- 2 tsp. chili powder
- 1 tb. paprika
- 2 tb. brown sugar
- For Succotash:
- 1 zucchini, chopped
- 2 ears corn, kernels cut from cob
- 1 cup green beans, chopped
- 3-4 small tomatoes, cut into wedges
- olive oil
- salt & pepper
- For Herb Sauce:
- 1 cup fresh parsley
- 1 cup fresh basil
- 5 cloves garlic
- ½ tsp. salt
- ½ tsp. pepper
- 2 tb. fresh lemon juice
- 1 tb. red wine vinegar
- 5 tb. olive oil
Prepare the Steak:
Mix all rub ingredients together and set aside.
Let Flank steak come to room temperature, pat dry. Rub the steak with a little olive oil on both sides. Then rub the rub on both sides and let rest and marinate at room temperature for 10 minutes or so.
Prepare the Sauce:
In a food processor, pulse the garlic and herbs and add in the remaining ingredients and pulse till desired consistency. Pour into a bowl and drizzle more olive oil over the top to keep it from turning brown.
Grill the Steak:
Preheat your grill to 400-450 degrees. Depending on thickness grill for 2 to 5 minutes per side, until internal temperature registers 130° f. Remove from grill and let rest for 10 minutes before slicing.
Make the Succotash:
In a sauté pan heat a drizzle of olive oil over medium heat. Once hot add in the chopped zucchini and green beans, sauté until start to soften, add in the corn kernels and continue to sauté until everything is tender but still has a bite. Season with salt and pepper. Add in the wedges of tomato.
Serve:
Slice the Flank steak across the grain into thin slices. Serve with the succotash on top and a drizzle of the herbed sauce. Serve with roasted potatoes or your favorite sides. Enjoy!