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Cocoa-Rubbed Flank Steak Sandwiches

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  • Level: Easy
  • Total: 50 min (includes sitting and resting times)
  • Active: 35 min
  • Yield: 6 sandwiches
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1/2 cup mascarpone cheese

2 tablespoons prepared horseradish, well drained

2 tablespoons ketchup 

Kosher salt

One 2-pound flank steak 

1 tablespoon unsweetened cocoa power 

1 tablespoon ground dark-roast coffee 

1 teaspoon ground cumin 

1 teaspoon smoked paprika 

1 tablespoon olive oil 

6 ciabatta rolls 


  1. In a medium bowl, mix together the mascarpone, horseradish, ketchup and 1/2 teaspoon salt with a rubber spatula. Cover and refrigerate until ready to use.
  2. Allow the flank steak to come to room temperature for 30 minutes before grilling. Preheat a grill or grill pan to medium high.
  3. Meanwhile, mix together the cocoa powder, coffee, cumin and paprika in a small bowl. Sprinkle the steak on both sides with 1 1/2 teaspoons salt and rub with the cocoa mixture, followed by the olive oil (to help the spices stick).
  4. Grill the steak for about 8 minutes per side, until an instant-read thermometer registers 125 degrees F in the thickest part. Remove from the grill and let rest for at least 10 minutes.
  5. Meanwhile, cut the ciabatta rolls through the equator and grill, cut-side down, until golden brown and nicely marked, about 1 minute. Spread the rolls with the mascarpone mixture.
  6. Thinly slice the steak against the grain and pile onto the rolls. Slice the sandwiches in half and serve.