2 teaspoons unsweetened cocoa powder
1 1/2 teaspoons chili powder
1 1/2 teaspoons chipotle chile pepper (the one in a jar in the spice aisle)
1 1/2 teaspoons smoked paprika
1/4 teaspoon salt
18 ounces trimmed top round steak, preferably grass fed (see note)
1 teaspoon olive oil
1 1/2 teaspoons chili powder
1 1/2 teaspoons chipotle chile pepper (the one in a jar in the spice aisle)
1 1/2 teaspoons smoked paprika
1/4 teaspoon salt
18 ounces trimmed top round steak, preferably grass fed (see note)
1 teaspoon olive oil
In a small bowl, mix the cocoa powder, chili powder, chipotle chile pepper, paprika, and salt until well combined.
Place the steak on a clean, flat work surface. Using the toothed side of a meat mallet, tenderize the steak by pounding both sides to a 1/8" thickness (it can have some small holes in it but shouldn't be so flat it tears apart). Rub the oil over all of the steak, then rub the seasoning mixture evenly over that. Allow the steak to stand for 15 to 20 minutes.
Meanwhile, preheat a grill to high heat. When hot, grill the steak for 45 seconds to 1 minute per side for medium-rare. Transfer to a plate and tent with foil (place the foil loosely over the top) for 10 minutes. Cut across the grain into thin slices and serve immediately.
Makes 4 (4-ounce) servings
Note: Always make sure your meat is trimmed of all visible fat.
Per serving: 145 calories, 28 g protein, 2 g carbohydrates (trace sugar), 6 g fat, 2 g saturated fat, 56 mg cholesterol , 1 g fiber, 227 mg sodium
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