Cinco de Mayo Cocoa Rubbed Steak
2 Comments | Written on May 4, 2011 at 5:00 am , by Kristina Vanni
This week in honor of Cinco de Mayo you will see many iconic Mexican dishes posted across the various food blogs. From margaritas to guacamole, enchiladas to flan, there are so many fantastic Mexican recipes it is hard to know where to begin! (P.S. Are all of you entering some of your favorite dishes in the contest this week?!)
I wanted to go a bit of a different route this year and decided to showcase one of the greatest culinary gifts from Mexico – chocolate. The ancient Mayan and Aztec cultures of Mexico and Central America were the first people known to have made chocolate, and uncovered a treasure that we continue to enjoy today.
If you remember from one of my previous blogs, I recently visited the mecca of chocolate here in the United States – Hershey, Pennsylvania. This small town not only boasts sweet treats and fun for children, it also is home to innovative restaurants and gourmet meals. On my visit, I had the pleasure to meet with the executive chef at The Hotel Hershey, Kenneth Gladysz. We discussed some of the savory applications for chocolate and he was nice enough to share one of his fantastic recipes with all of us!
To celebrate my love of chocolate and to honor this great culinary gift from Mexico, I adapted his recipe for a cocoa-coffee rub. It pairs perfectly with a nice, juicy New York strip steak. Serve with french fries and a very special condiment unique to Hershey. (That’s right, it’s chocolate ketchup!) Check out the recipes below to find out more.
HERSHEY’S COCOA-COFFEE RUBBED STEAK
Ingredients:
1 Tablespoon Hershey’s cocoa
1 Tablespoon instant espresso powder
2 Tablespoons brown sugar
1 Tablespoon ancho chile powder
1/2 teaspoon salt, or to taste
4 New York strip steaks, about 6-8 ounces each
Directions:
1. In a small bowl combine cocoa, espresso powder, brown sugar, chile powder, and salt.
2. Prepare outdoor grill for steaks. Coat both sides of steaks with cocoa-coffee mixture. Grill steaks, turning once, for about 5 minutes per side for medium or until desired doneness. Let steaks rest for about 8 minutes before serving.
Adapted from a recipe by Ken Gladysz, Executive Chef of The Hotel Hershey
HERSHEY’S CHOCOLATE KETCHUP
1/2 cup Hershey’s Special Dark Syrup
1/2 cup Ketchup
Combine dark syrup and ketchup in a small bowl. Serve with french fries.
This chocolate ketchup has been served for years in Hershey, PA. Diners come back year after year requesting this condiment for their french fries. The formula is simple, but you have to use the “Special Dark” syrup! If you have trouble finding it in your local grocery store, follow this link to locate it near you.
Categories:
Better Recipes, Celebrations and Parties, Dinner Tonight, Fast and Fabulous, Holidays, Tasty Travel | Tags: Beef Main Dish Recipes, Beef Recipes, Easy Beef Recipes, Easy Recipes, Grilled Recipes
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2 Responses to “Cinco de Mayo Cocoa Rubbed Steak”
Hershey’s Chocoate Ketcup!! :>)
Now there is a combination I would have never thought of! Thanks for adding me to your blogroll. I added you as well.