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Espresso And Cocoa Rubbed Flank Steak With A Citrus And Plum Salad

Espresso And Cocoa Rubbed Flank Steak With A Citrus And Plum Salad

  • Yield: 4 to 6 servings


  • 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.