Grilled Flat Iron Steaks with Spicy Chocolate Rub

It may be unusual to think of dark chocolate used in savory dishes, but here is an example where chocolate paired with chilies transcend the flavor of beef.  This is simply a take on a traditional Mexican mole.  Here we marinate a steak in our dark chocolate balsamic vinegar.  I apply a rub made with brown sugar, chili powder and allspice.  The steaks are cooked to medium rare on the grill, sliced thin, and finished with a quick drizzle of the dark chocolate balsamic vinegar.  If you haven’t tried the classic pairing of beef, chilies and rich dark chocolate, you are missing a timeless taste sensation.  The combo for this dish is a bit sweet, a bit hot and very exotic.

For this recipe, I chose flat iron steaks as they tend to have a stronger beef flavor.  Filet Mignon or a nice New York Strip will work just as well.  Try to find a good fresh Mexican chili powder – there are some interesting new ones appearing all the time, or better yet, make your own.  It is easier than you think!

Grilled Flat Iron Steak w/ Gorgonzola Farro

• 2 (6) ounce flat iron steaks (filet mignon or New York strips will work too)
• 1 tablespoons Pastamoré Dark Chocolate Balsamic Vinegar plus finishing drizzle
• 1/2 tablespoons Canola oil
• 1 tablespoons light brown sugar
• 1 teaspoon chili powder
• 1 teaspoon allspice
• salt and pepper to taste

Mix the Dark Chocolate Balsamic Vinegar and the Canola oil in the bottom of a shallow baking dish. Add the steaks and marinate for about an hour on each side.

Mix together the brown sugar, chili powder and allspice. Set aside.

Remove the steaks from the marinade, salt them and dip them in the spice rub on both sides. 

Heat a grill or grill pan until hot.

Grill the steaks until you get the doneness you desire.  For medium rare, this should be about 4 to 5 minutes per side.

Let the steaks rest for 5 minutes, then slice thinly.  Drizzle a little bit of Dark Chocolate Balsamic over the meat before serving.

Serves 2