Grilled Flat Iron Steak with Chocolate and Coffee Spice Rub
After grilling, let the steaks rest for 5 to 10 minutes before serving. This will allow the temperature to even out, and give the fibers time to relax and reabsorb the juices, making the steak more tender and juicy.
1 tablespoon mixed whole peppercorns
1 tablespoon whole coriander seed
1/8 teaspoon fennel seeds
1 teaspoon coffee beans
4 1/2 tablespoons ground cinnamon
2 teaspoons ground cardamom
1 teaspoon ground cloves
3 1/2 tablespoons unsweetened cocoa
1/2 teaspoon ground red chile powder
1/4 teaspoon ground thyme
6 4-ounce flat iron beef steaks, 3/4-inch thick
2 teaspoons kosher salt
In a medium saucepan over medium heat, toast the peppercorns and coriander seeds. When cool, transfer to the Cuisinart Spice and Nut Grinder. Add fennel and coffee beans and pulse 3 or 4 times. Add cinnamon, cardamom, cloves, cocoa, red chile, and thyme and blend to a rough powder, producing about 1/2 cup of spice blend. Store unused spice blend in an airtight container for up to 6 months.Dry steaks and generously rub with the spice blend. Cover and refrigerate for 1 to 12 hours. Remove steaks from refrigerator and let set at room temperature for 30 minutes before grilling.Preheat the Cuisinart Griddler3/4 to Sear, fitted with the grill plates in the closed position. Set the selector to Grill/Panini. When hot, arrange steaks on lower grill. Close cover, using light pressure and grill until steaks have reached desired level of doneness when tested with an instant-read thermometer. Grilling will take approximately 3 to 10 minutes. Grill until about 5*F under temperature desired meat will continue to cook while resting. Remove immediately. Let steaks stand for 5 to 10 minutes before serving.
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