Step 1

Set the grill to 500°F / 260°C and preheat with the lid closed for 15 minutes.

Step 2

Mix the cocoa, brown sugar, coffee, paprika, salt, and pepper in a small bowl.

Step 3

Pat the flank steak dry, coat lightly with olive oil, and press the cocoa mixture evenly over both sides.

Step 4

Place the steak directly on the hot grates and cook for about 3 minutes per side.

Step 5

Remove when the internal temperature reaches 130–135°F / 54–57°C for medium-rare.

Step 6

Rest for 10 minutes, then slice thinly against the grain and serve.

Cook’s tip: Cutting across the grain shortens the muscle fibers and keeps every slice tender.