Cocoa Chile Beef

“The Flavor Matrix” is a book that combined a team of IBM’s Watson with an award winning chef lab that worked for years, culminating in discovering new pairings of foods resulting in novel flavors. This is one of those: who would think to use chile powder with cocoa on beef? When you’re tired of the old favs, this is a new one worth trying. Ingredients:

1/2 lb flank steak

1 Tbs unsweetened cocoa powder

2 tsp chili powder

1 tsp Tuxedo sesame seeds

1 Tbs kosher salt

1 tsp black peppercorns – freshly ground

2 Tbs Canola/Coconut oil

Directions:

• Toast sesame seeds lightly on stovetop until light brown.
• Combine all dry spices to form the rub and cover steak.
• Heat oil on stovetop and sautee steak in covered pan on medium heat (#5) for 4 min per side or internal temp reaches 145F.

Written by: Dr. Terra Caudill Photo Credit: Dr. Terra Caudill

Original Recipe: Cocoa and Chile-Rubbed Beef from “The Flavor Matrix” by James Briscione