AT A GLANCE
Cocoa-coffee flank steak
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 or mortar and pestle, grind the cocoa nibs, coffee, chili powder and pepitas until 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 up to overnight.
When ready to cook, 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.
Start to finish » 2 hours 20 minutes (20 minutes active)
Servings » 2
Nutrition information per serving » 430 calories; 220 calories from fat (51 percent of total calories); 24 g fat (7 g saturated; 0 g trans fats); 75 mg cholesterol; 3 g carbohydrate; 1 g fiber; 0 g sugar; 50 g protein; 580 mg sodium.
Cocoa butter-date polenta
2 ounces food-grade cocoa butter (sold as chunks at natural foods shops)
1/4 cup chopped shallots
1 1/2 cups milk
1/3 cup cornmeal polenta (not instant)
1 tablespoon minced fresh marjoram
1/3 cup chopped dates
Salt and ground black pepper, to taste
In a medium saucepan over medium heat, melt the cocoa butter. Add the shallots and cook until tender, 6 to 8 minutes. Add the milk and bring to a simmer. While whisking, pour the polenta in a thin stream into the simmering milk. Stir in the marjoram and the dates. Cook, stirring frequently, until thickened and the polenta is tender, about 10 minutes. Season with salt and black pepper.
Start to finish » 20 minutes
Servings » 2
Nutrition information per serving » 500 calories; 270 calories from fat (54 percent of total calories); 31 g fat (18 g saturated; 0 g trans fats); 10 mg cholesterol; 50 g carbohydrate; 4 g fiber; 28 g sugar; 10 g protein; 230 mg sodium.