Preheat the Bull Grill to medium- high heat. In a bowl, combine chili powder, salt, pepper, garlic, cocoa, paprika, and brown sugar. In a separate bowl, combine barbeque sauce, chipotle powder, red wine vinegar, and melted chocoalte, set aside for later use. Remove steak from the fridge and pat dry. Drizzle oil on both sides of the steak, and apply rub liberally, pressing and rubbing firmly.
Place steak on the preheated grill, flipping every 60-90 seconds to avoid burning the sugar on the steak. Cook to desired internal temperature and remove from heat and wrap in foil to rest 10-15 minutes. Once the steak has rested cut into strips against the grain.
Serve steak with Chocolate Chili Barbeque Sauce.
