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Chocolate Flank Steak with Pineapple Salsa


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54321 Based on 2 Reviews

Servings: 3 to 4 servings
Prep Time: 20 min
Cook Time: 20 min
Difficulty: Easy

Ingredients Add to grocery list

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
1 1/2 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
1/4 cup minced red onion
1/4 cup minced fresh cilantro leaves
1 tablespoon fresh lime juice
1/4 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

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Reader Comments:

54321

Our Supper Club will be serving your Chocolate Marinated Flank Steak in February for our Valentine's Dinner. My "covered dish" is to provide the wine for our dinner. Any suggestions for this main dish?

By Trisha Wooldridge on January 27, 2011

54321

Fabulous taste and sooooooooooooo easy to make!

By Anonymous on August 18, 2010

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