Chilli Cocoa Rubbed Flank Steak with Chocolate Almond Pesto
This Cocoa Chilli Flank Steak with Chocolate Almond Pesto is a surprisingly delicious way to treat your loved one this Valentine’s Day!
Servings 4 people
Calories 370kcal
Ingredients
Steak:
- 1 tsp Green & Black’s cocoa powder
- 1 tsp instant espresso powder
- 1 tsp coconut sugar
- 2 tsp chili powder
- ½ tsp garlic powder
- ½ tsp dried oregano
- 1 tsp sea salt
- ½ tsp cracked black pepper
- 1 ½ lb flank steak
- 1 tbsp extra virgin olive oil
Pesto:
- ½ cup raw almonds toasted and roughly chopped
- 1 cup parsley leaves
- 3 tbsp Green & Black’s 85% Dark Chocolate finely grated
- ¼ cup parmigiano reggiano cheese finely grated
- 2 tbsp Extra virgin olive oil
- Sea salt and cracked black pepper to taste
Garnish:
- Lemon zest
- Pinch of fleur de sel
Instructions
- In a bowl, mix together the Green & Black’s cocoa powder, espresso, coconut sugar, chili, garlic, oregano, salt and pepper.
- Score both sides of the steak by making a diamond pattern of shallow cuts. Rub the steak generously with the spice mix and set aside.
- Heat the oil in a large cast iron skillet over high heat until super hot. Add the steak and cook for about 4 minutes per side for rare. Once cooked, allow it to rest on the cutting board, tented, for at least 5-10 minutes.
- Meanwhile, pulse the almonds and parsley in a food processor until they reach a coarse ground up consistency. Transfer to a bowl and stir in the Green & Black’s Organic chocolate, cheese, oil and salt and pepper, to taste.
- To serve, slice the steak thinly against the grain and top with a sprinkle of fleur de sel. Serve with the pesto garnished with a shaving of lemon zest. Enjoy!
Nutrition
Calories: 370kcal