Grilling: Cocoa-Rubbed Mole Negro Steak

Grilling: Cocoa-Rubbed Mole Negro Steak

TGR Staff - 05/31/2021

The best thing about grilling season is that dusting off some of our favorite recipes. Recently we partnered with Budweiser and Kingsford Charcoal for an Instagram post where they wanted me to make something on the grill, we decided that a Cocoa-Rubbed Mole Negro steak dry rub would be the way to go, and it was amazing. 

Check out the recipe below to make the dry rub at home and kick off the summer grilling season right!

Cocoa-Rubbed Mole Negro Steak Dry Rub:

½ tsp. ancho chili powder

1 tsp. garlic powder

1 tsp. guajillo chili powder

½ tsp. chipotle powder

½ tsp. pepper

2 tbsp. cocoa powder

1 tsp. clove powder

2 tsp. crushed coriander seed

2 tbsp. brown sugar

2 tsp, salt

Grilling: Cocoa-Rubbed Mole Negro Steak


Remove steak from the refrigerator, use a paper town to part steak dry, then sprinkle 2 tsp of salt across the steak. Allow steak to sit for about an hour. 

In a mixing bowl combine dry rub ingredients and mix well. This mix can keep for up to a month if in a sealed airtight container. 

Brush a light coating of olive oil on both sides of the steak and apply enough rub to cover the steak, rub the mix into the steak and make sure it is evenly coated.

Make sure the grill is very hot, place steaks on the grill, flip every minute to avoid burning the sugar. Cook to your personal liking, we prefer a medium-rare which is around 135°F internal temperature. Remove from heat and place in aluminum tray with lid, or wrap in foil and allow to rest for 10 minutes. 

Add your favorite side and drinks, of course for this one we had plenty of Budweiser on hand. 

Budweiser Patriot Pack