This Valentine’s Day, up the ante with your expression of love via chocolate. Rather than simply end the meal with a sweet hit of cocoa, why not use it as the inspiration for the entire menu? From the start — slices of soft goat cheese sprinkled with a blend of unsweetened cocoa powder and chili powder, then topped with a Peppadew pepper — to the finish,a chocolate tart, chocolate martinis, or a plate of dates and figs to dunk in a pot of hot fudge sauce, this kicks love of chocolate up a notch.
Cocoa-Coffee Flank Steak
Start to finish: 2 hours 20 minutes (20 minutes active); Servings: 2
1 tablespoon cocoa nibs
1 teaspoon ground coffee
1/2 teaspoon chipotle chili powder
1 tablespoon toasted pepitas (pumpkin seeds)
1 tablespoon vegetable oil
1/2 teaspoon salt
12 ounces flank steak
Using a spice grinder, grind the cocoa nibs, coffee, chili powder and pepitas into a fine powder. Transfer to a small bowl and stir in the oil and salt. Rub the spice mixture over all the steak, then set it on a plate, cover with plastic wrap and refrigerate for 2 hours or overnight.
Heat a skillet to medium-high. When the pan is hot, coat it with cooking spray and add the steak. Sear for 3 minutes per side, or until cooked to desired doneness. Allow to rest for 5 to 10 minutes, then thinly slice.