Servings: 3 to 4 servings
Prep Time: 20 min
Cook Time: 20 min
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
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
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.
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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