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Sous Vide Cacao Chili-Rubbed Flat Iron Steak

Sous Vide Cacao Chili-Rubbed Flat Iron Steak

Cacao chili rub adapted from Ellie Krieger’s Coffee and Chili Rub

Makes 4 servings

For the cacao chili rub:
1 teaspoon honey
1 1/2 teaspoons Crio Bru powder (or cocoa powder)*
1 1/2 teaspoons chili powder
1/2 teaspoon fine grain sea salt
1/2 teaspoon smoked paprika
1/4 teaspoon ground mustard
1/4 teaspoon ground coriander

1 1/4 pounds flat iron steak


1. Fill and preheat your sous vide machine to 55 degrees Celsisu (131 degrees Fahrenheit).

2. Combine all of the ingredients for the cocoa chili rub in a small bowl to form a thick paste.

3. Cut the flat iron steak into two equal pieces (so that they fit into their cooking pouches better).  Coat the two pieces of steak well on both sides with the rub, then put the pieces into two separate food-grade cooking pouches and vacuum seal.

4. Submerge the pouches in the preheated water oven and cook for at least 1 hour. Remove the steaks from their pouches and pat them dry with paper towels.

5. In a hot skillet, sear the steak for color and to warm slightly, for about 1 minute on each side. Then let the steaks rest for a couple of minutes before slicing the steak against the grain and serving.

*Recipe Notes: If you don’t have Crio Bru, cocoa powder can be used, although the flavors won’t be as pronounced. ¬†Crio Bru, ground roasted cocoa beans for brewing, brings a wonderful earthy, rich flavor to this rub.