Chocolate Flank Steak with Pineapple Salsa

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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





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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Leave a Comment

Reader Comments:


Awesome...My husband wife was kind enough to send over some flank steak she made. Although it was good, it needed some doctoring up. So I mixed the marinade and set it in the fridge and then refried it a little, mainly to heat up and get the sauce smooth. It was absolutely fantastic wrapped up in a flatbread. We will definately make this again and share this recipe. Thanks Paula, we will always support you, ALWAYS!

By Anonymous on July 23, 2013


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


Fabulous taste and sooooooooooooo easy to make!

By Anonymous on August 18, 2010

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