1 tsp ￼￼Green & Black’s cocoa powder
1 tsp Instant espresso powder
1 tsp Coconut sugar
2 tsp Chili powder
1⁄2 tsp Garlic powder
1⁄2 tsp Dried oregano
1 tsp Sea salt
1⁄2 tsp Cracked black pepper
1 1⁄2 lb Flank steak
1 tbsp Extra virgin olive oil
1⁄2 cup Raw almonds, toasted and roughly chopped
1 cup Parsley leaves
3 tbsp Green & Black’s 85% Dark Chocolate, finely grated
1⁄4 cup Parmigiano reggiano cheese, finely grated
2 tbsp Extra virgin olive oil
Sea salt and cracked black pepper, to taste
Pinch of fleur de sel
In a bowl, mix together the Green & Black’s cocoa powder, espresso, coconut sugar, chili, garlic, oregano, salt and pepper. Score both sides of the steak by making a diamond pattern of shallow cuts. Rub the steak generously with the spice mix and set aside.
Heat the oil in a large cast iron skillet over high heat until super hot. Add the steak and cook for about 4 minutes per side for rare. Once cooked, allow it to rest on the cutting board, tented, for at least 5-10 minutes.
Meanwhile, pulse the almonds and parsley in a food processor until they reach a coarse ground up consistency. Transfer to a bowl and stir in the Green & Black’s chocolate, cheese, oil and salt and pepper, to taste.
To serve, slice the steak thinly against the grain and top with a sprinkle of fleur de sel. Serve with the pesto garnished with a shaving of lemon zest. Enjoy!