Candy Dish Blog

I recently hosted a dinner party for 100 or soof my closest friends.  When my husband and I first met with the caterer, I told him that as a spokesperson for the U.S. chocolate and candy industry it was important to me to incorporate these foods in unusual ways during this dinner party.  One of the things I really wanted to do was use cocoa and chocolate in savory ways during the dinner.  Our chef, Gary Leach of Centerplate Catering for the Roland E. Powell Convention Center, scored a total hit when he presented me with a menu that consisted of Chocolate-Dusted Scallops with Vanilla Butter Sauce AND Chili and Cocoa Marinated Flank Steak with Chocolate Merlot Sauce.

The scallop recipe is courtesy of Emeril Lagasse and the Food Network.

John Dooley and Chef Gary at Centerplate were kind enough to send me the following recipe for the entree course.  Thanks guys!  You made our day very special and now you’ve helped me make today very special for readers of the Candy Dish blog.

Chili and Cocoa Marinated Flank Steak with Chocolate Merlot Sauce

Yield: Dinner for 6 – 7

Marinade Ingredients:
2 – 2.5 lbs Flank Steak
1.5 cup Extra Virgin Olive Oil
½ bunch Fresh Cilantro
¾ cup Chipotle Pepper Powder                                     
¾ cup Cocoa Powder
4 cloves Fresh Garlic
1 Tablespoon Onion Powder                                                              
1.5 ounces Worcestershire Sauce 
3 Fresh Limes, Zested and Juiced                        

Sauce Ingredients:
1 Medium Onion, Diced Small
¼ cup Extra Virgin Olive Oil                                
3 cloves Fresh Garlic, Peeled and Minced                         
2 Fresh Jalapenos (Roasted, Peeled and Seeded)
2 cups Merlot Wine
1 Beef Bullion Cube
1/3 cup Semi Sweet Chocolate Chips       

Method – Marinade:
Place garlic and cilantro in food processor and puree, then add oil in a stream while blending, then add remaining ingredients and process until well blended, this mixture will be thick. Coat the Flank Steak with puree and marinate overnight. Scrape off excess marinade and grill on a hot grill to sear and then move to a medium heat to finish to desired doneness. Let rest for 5 minutes before slicing (against the grain for the most tender eating).

Method - Sauce:
Sweat the onions over medium heat in the oil. Add the garlic and pepper and sauté for 1 minute, then add the wine and reduce by half. Off the heat, add the chocolate and bullion cube and stir until completely melted and absorbed (you can puree this sauce if you like with a blender). This sauce has very intense flavor and just a little on the flank is best and quite delicious.