Chocolate Flank Steak with Pineapple Salsa

Chocolate Flank Steak with Pineapple Salsa

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    tablespoons white wine vinegar

  • 2

    tablespoons unsweetened cocoa powder

  • 2

    tablespoons firmly packed brown sugar

  • 2

    tablespoons olive oil

  • 1

    tablespoon ground cumin

  • 2

    teaspoons ancho chili powder

  • teaspoons salt

  • Pinch ground black pepper

  • 2

    pounds flank steak

  • Pineapple Salsa, recipe follows

  • Chopped fresh cilantro leaves, for garnish, optional

  • Pineapple Salsa:

  • 1

    whole pineapple, peeled and diced

  • 1

    avocado, halved, pitted, and flesh diced

  • ¼

    cup minced red onion

  • ¼

    cup minced fresh cilantro leaves

  • 1

    tablespoon fresh lime juice

  • ¼

    teaspoon salt

Directions

In a large resealable plastic bag, combine vinegar, cocoa, brown sugar, olive oil, cumin, chili powder, salt, and pepper. Add flank steak; seal bag, and refrigerate for 1 to 2 hours or overnight. Spray nonstick griddle with nonstick spray and preheat to medium-high. Remove steak from marinade and discard marinade. Place steak on the griddle and cook for 6 minutes on each side for a medium-rare. When cooked to desired doneness, remove from the griddle, to a cutting board, and let rest for 10 minutes. Cut steak across the grain into thin strips. Serve with Pineapple Salsa and garnish with chopped cilantro, if desired. Pineapple Salsa: In a medium bowl, combine pineapple, avocado, onion, cilantro, lime juice and salt. Cover, and refrigerate for 1 hour. Yield: 2 cups


Nutrition

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