Ingredients
2 tablespoons ancho chile powder
1 teaspoon instant espresso powder
1/4 cup packed dark-brown sugar
Pinch of cinnamon
1/2 teaspoon ground pepper
Preparation
In a small airtight container, combine chile powder, espresso powder, sugar, cinnamon, and pepper. Cover and shake well to combine. Store at room temperature, up to 1 month.
To use, heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Rub 1/4 cup mixture on both sides of a 2-pound flank steak; season with coarse salt. Grill about 7 minutes per side for medium-rare, flipping once.
