Cocoa Encrusted Steak with Merlot Glaze

• 2 tbsp. unsweetened cocoa powder
• 2 tsp. salt
• 2 tsp. black pepper
• 6 tsp. The Fresh Market Blackened Spice Rub
• 1 (20 oz.) Premium Choice Top Sirloin Steaks
• 6 tbsp. roasted garlic olive oil, divided
• ½ c. merlot
• 1 c. beef stock

Combine cocoa, salt, pepper and The Fresh Market Blackened Spice Rub in a bowl and mix well. Transfer spice blend to a large plate and spread around. Brush sirloin with 4 tbsp. of olive oil and then press into the spice mixture on both sides, making sure it is completely crusted.

Heat a skillet over medium high heat for 3 minutes, until very hot; add remaining 2 tbsp. olive oil and swirl to coat. Add sirloin and sear for 5-6 minutes on each side. Reduce heat and cook steak to your desired level of doneness. Remove and set aside.

Add wine to pan, scraping up any browned bits from the pan. Add beef stock and combine thoroughly; simmer to reduce for 3-5 minutes until sauce is slightly thickened. Pour over resting steaks and serve immediately.