Cocoa-Rubbed Flank Steak Sandwiches
- Level: Easy
- Yield: 6 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 288
- Total Fat
- 9
- Saturated Fat
- 4
- Carbohydrates
- 25
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 18
- Cholesterol
- 53
- Sodium
- 325
- Total: 50 min (includes sitting and resting times)
- Active: 35 min
Ingredients
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
Directions
- 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.
- Allow the flank steak to come to room temperature for 30 minutes before grilling. Preheat a grill or grill pan to medium high.
- 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).
- 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.
- 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.
- Thinly slice the steak against the grain and pile onto the rolls. Slice the sandwiches in half and serve.