Steps

• Step 1

  Make the cocoa rub: In a small bowl, whisk together the cocoa powder, chili powder, garlic powder, onion powder, brown sugar, salt, black pepper, cumin, and paprika.

  Ingredients

  • 1 Tablespoon cocoa powder

  • 2 Teaspoon chili powder

  • 1/2 Teaspoon garlic powder

  • 1/2 Teaspoon onion powder

  • 1 1/2 Tablespoon brown sugar

  • 2 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

  • 1 Tablespoon cumin

  • 1 Tablespoon smoked paprika

  • 1/4 Teaspoon cayenne pepper

• Step 2

  Lightly drizzle the flank steak with olive oil and rub the cocoa rub on both sides.

  Ingredients

  •  olive oil

  • 1  (2-3 lb) flank steak

• Step 3

  When ready to cook, set the Traeger temperature to 450°F and preheat with the lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 4

  Insert the probe into the thickest part of the flank steak. Place the steak directly on the grill grates, close the lid, and cook until the internal temperature reaches 130°F for medium-rare, 3-5 minutes per side.

  00:10

  450 ˚F / 232 ˚C

  130 ˚F / 54 ˚C

• Step 5

  Remove the flank steak from the grill and let rest for 10-15 minutes to allow the juices to redistribute.

• Step 6

  Slice the steak against the grain on a sharp diagonal and serve. Enjoy!