Dark Chocolate Chili Filet Mignon

Mar 18, 2016September 25, 20220 82

Makes 2 steaks

Dark la Mesa Chili Powder and Espresso Sea Salt come together as the dry rub for these delicious steaks. After grilling with our Roasted Garlic Avocado Oil, the steaks get a drizzle of Dark Chocolate Balsamic Vinegar. To summarize, that’s chocolate plus chile plus coffee plus garlic. On a steak. Does it get any better?

1.	Heat grill to high. If using a charcoal grill, create hot and warm sides.
2.	Season both sides of steaks with Dark la Mesa Chili Powder, Espresso Sea Salt and ground black pepper. Drizzle with Roasted Garlic Avocado Oil and rub into the steaks incorporating the dry rub.
3.	Grill the steaks over high heat until golden brown. Turn the steaks and lower the heat, or if using charcoal, move the steaks to the cooler side. Continue cooking until medium - an internal temp of 145*F.
4.	Just as the steaks come off the grills, drizzle with Dark Chocolate Balsamic Vinegar and sprinkle with additional Espresso Sea Salt. Allow the steaks to rest for 5 min before serving.

	Two 8 oz tenderloin steaks
	Dark la Mesa Chili Powder
	Espresso Sea Salt
	Ground black pepper
	Roasted Garlic Avocado Oil
	Dark Chocolate Balsamic Vinegar