Chocolate-Rubbed Steak Upgrades Your Home-Chef Points this Valentines

February 3, 2018

Steak is a home-cooked meal that is easy to make, and impressive when done right. But with the love holiday around the corner, a steak dinner calls for something more memorable and romantic. We cooked up this chocolate steak rub that you can apply to your cut-of-choice right before you toss it on the grill.

The ingredients are simple enough—nothing that you probably don’t already have stocked at home, or can easily find on the spice shelf at your local grocery. You can pick up cacao nibs at weekend markets or specialty stores (or even order online), and dried chilies at your local grocery (though if there are none available, you can substitute it with 1/2 tbsp dried chili flakes, and 1 tsp smoked paprika for the same spicy-smokey effect). And if you’ve made too much rub, you can just store the extra in an airtight container for up to 6 months.

The result is a spicy steak with an underlying soothing cocoa scent that deepens the flavor of the crust. Chilies, steak, and chocolate—what better combination to get one in the mood for love?

The proportions easily can be adjusted to taste.

Mexican Chocolate Rub

  • Serves: 4 steaks
  • Active time: 20 minutes
  • Total time: 20 minutes
  • Difficulty: Easy



  • ¼ cup ground cacao nibs
  • 6 dried chilies, ground
  • 2 tsp garlic powder
  • 2 tsp ground cinnamon
  • 1 tsp dried thyme
  • 1 tsp cumin
  • 2 tbsp salt


  1. Mix all the ingredients for the rub in a bowl.
  2. Store in an airtight container.
Bea Osmeña SEE AUTHOR Bea Osmeña

Bea Osmeña is a healthy-ish eater who is just as likely to take you to a vegan joint as she is to consume a whole cheese pie to herself. A former picky eater, Bea has discovered the joys of savory fruit dishes, but still refuses to accept pineapples on her pizza. On the rare occasion you catch her without food in her mouth, you are likely to find her looking at books she can't afford, hugging trees, or talking to strange animals on the street.

0 comments in this post SHOW

Leave a Reply

Your email address will not be published. Required fields are marked *

Keep on