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Chocolate Flank Steak with Pineapple Salsa Recipe by Paula Deen

Easy Level
30 MIN 15 Prep + 15 Cook
Servings
$ /Serving
Print
Easy Level
30 MIN 15 Prep + 15 Cook
3-4 Servings
$ /Serving

Chocolate Flank Steak with Pineapple Salsa Recipe by Paula Deen

Easy Level
30 MIN 15 Prep + 15 Cook
3-4 Servings
$ /Serving

Ingredients

  • 4 tablespoons white wine vinegar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons brown sugar, firmly packed
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 2 teaspoons ancho chili powder
  • 1 1/2 teaspoons salt, plus 1/4 teaspoon for salsa
  • 2 lbs flank steak
  • 1 whole pineapple, peeled and diced
  • 1 avocado, halved, pitted, and flesh diced
  • 1/4 cup red onion, minced
  • 1/4 cup fresh cilantro, minced
  • 1 tablespoon fresh lime juice

Preparation

In a large resealable plastic bag, combine vinegar, cocoa, brown sugar, olive oil, cumin, chili powder, 1 1/2 teaspoons 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 1/4 teaspoon salt. Cover, and refrigerate for 1 hour.

 

Yield: 2 cups

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