Chocolate Flank Steak with Pineapple Salsa Recipe

Name: Chocolate Flank Steak with Pineapple Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Tablespoons White Wine Vinegar; 2 Tablespoons Unsweetened Cocoa Powder; 2 Tablespoons Olive Oil; 1 Tablespoon Ground Cumin; 2 teaspoons Ancho Chili Powder; 1- 1/2 teaspoon Salt; 1 pinch Pepper; 2 pounds Flank Steak; 1 whole Pineapple; 1 whole Avocado; 1/4 cups Minced Cilantro Leaves; 1 Tablespoon Lime Juice; 1/4 teaspoons Salt

Servings: persons

4 Tablespoons White Wine Vinegar
2 Tablespoons Unsweetened Cocoa Powder
2 Tablespoons Olive Oil
1 Tablespoon Ground Cumin
2 teaspoons Ancho Chili Powder
1- 1/2 teaspoon Salt
1 pinch Pepper
2 pounds Flank Steak
1 whole Pineapple
1 whole Avocado
1/4 cups Minced Cilantro Leaves
1 Tablespoon Lime Juice
1/4 teaspoons Salt

1
For the steak: Mix the vinegar, cocoa powder, olive oil, cumin, chili powder, salt and pepper in a bowl.
2
When thoroughly mixed, pour the mixture into a plastic, resealable bag.
3
Add the flank steak.
4
Refrigerate for one to two hours or overnight.
5
When ready to cook, remove steak from marinade and discard any leftover marinade.
6
Heat a grill pan over medium high heat.
7
Once hot, add the steaks and cook them for about 4-6 minutes on each side.
8
If you are using a smaller flank steak, the time should be adjusted to 2-5 minutes.
9
The time depends on your desired level of pink.
10
Make a small cut into the middle of the flank steak to get a sense of how done it is.
11
Leave it on longer if you prefer a more well-done steak.
12
For the pineapple salsa: Peel, core and dice the pineapple.
13
Peel, pit and dice the flesh of the avocado.
14
In a medium bowl, combine the pineapple, avocado, cilantro, lime juice and salt.
15
Cover and refrigerate for 1 hour before serving with the flank steak.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 Tablespoons White Wine Vinegar, 2 Tablespoons Unsweetened Cocoa Powder, 2 Tablespoons Olive Oil, 1 Tablespoon Ground Cumin, and more.

Yes, Chocolate Flank Steak with Pineapple Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Chocolate Flank Steak with Pineapple Salsa

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