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Chocolate Flank Steak with Pineapple Salsa

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 3-4



  • 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 plus 1/4 teaspoon for salsa salt
  • 2 lbs flank steak
  • 1 whole peeled and diced pineapple
  • 1 halved, pitted, and flesh diced avocado
  • 1/4 cup minced red onion
  • 1/4 cup minced fresh cilantro
  • 1 tablespoon fresh lime juice


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