Here's a very different rub for your steak, a combination of unsweetened cocoa powder, salt, brown sugar, chili powder, ground coffee, paprika, garlic powder, onion powder, and pepper. Cocoa powder and coffee? Yep, that's different. And delicious!
We opted for the easier-to-find flank steak instead of the hanger steak used in the recipe at the link below. Her Sous Chef (aka me) mixed the spices, covered the steak with it, and wrapped it in plastic for an hour or so. Chef Elaine then used an oiled cast-iron iron skillet to cook the steak to a perfect doneness (which is, of course, medium-rare), flipping it to give both sides a nice char.