Another experiment from "The Flavor Matrix" 


This recipe is for 2 servings - easily adaptable for more ;-)

The Meat:

1 1/2 teaspoons cocoa

1 1/2 teaspoons kosher salt

1  teaspoon of dried (ancho  if you can get it) chili powder

1/2 teaspoon of sesame seeds (optional)

1/2 teaspoon of freshly ground black pepper

1 lb of steak - we used flank steak first - and a rib steak - both were great

  • Make the rub by combining the dry ingredients in a bowl
  • Season the steak on both sides
  • Heat grill until hot
  • Cook 3-4 minutes per side more or less depending on your doneness factor
  • Allow to rest at least 4 minutes - while you prep the salad

The Veggies:

1 Avocado -pitted, cut in wedges (4 per half) and peeled

Juice of a lime

Cocoa and chile rub ( recipe below)

2 Tablespoons white sesame seeds - toasted

1 cup baby arugula - or mixed greens

2 radishes - thinly sliced

1 Tablespoon extra virgin olive oil

Kosher salt

The Reduction

Fig vinegar - I bought this instead of making it from scratch - and chose to create a reduction the second time I tried this recipe - and we liked it better.  All I did was add a tad of olive oil and cook some in a small saucepan until I liked the texture... somewhat thickened and very aromatic.

  • Squeeze lime juice over avocado wedges - and let sit a minute
  • Season with a dash of cocoa chili rub
  • Put toasted sesame seeds on a plate - and coat both sides of the avocado wedges - set aside
  • Toss radishes, greens, olive oil and salt

Serve

  • Divide onto   greens onto plates 
  • Add the avocado
  • Slice the beef across the grain and add to plate
  • Season with a drizzle of the Fig vinegar reduction enjoy!