- 4 tablespoons instant espresso powder
- 4 tablespoons ground cocoa nibs
- 3 tablespoons dark brown sugar
- 1 tablespoon dry mustard
- 1 tablespoon Kosher salt
- 1 teaspoon chili powder
- 1 teaspoon cayenne
- 1 teaspoon ground coriander
- 1 teaspoon ground Chinese 5-Spice
- 1 teaspoon dried oregano, preferably Mexican oregano
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 1/2 pounds beef flank steak
- Vegetable oil
- Citrus and Plum Salad, for serving
- Fresh mint leaves, for garnish
- Combine all of the spices in a bowl.
- Preheat the grill to medium high.
- Brush each side of the steak with oil and then rub the steak with the spice mixture. Let the steak rest at room temperature for 20 minutes.
- Place the steak on the grill, and cook for 3 to 4 minutes. Rotate the steak 45 degrees and cook for another 3 minutes. Turn the steak over and cook for 4 to 6 minutes for medium-rare. Transfer the steak to a cutting board and let it rest for 5 to 7 minutes before slicing. Serve the steak thinly sliced across the grain, with the Citrus and Plum Salad, garnished with mint leaves.
Citrus And Plum Salad
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