Chocolate Flank Steak with Pineapple Salsa

1. 1

   For the steak: Mix the vinegar, cocoa powder, olive oil, cumin, chili powder, salt and pepper in a bowl.

2. 2

   When thoroughly mixed, pour the mixture into a plastic, resealable bag.

3. 3

   Add the flank steak.

4. 4

   Refrigerate for one to two hours or overnight.

5. 5

   When ready to cook, remove steak from marinade and discard any leftover marinade.

6. 6

   Heat a grill pan over medium high heat.

7. 7

   Once hot, add the steaks and cook them for about 4-6 minutes on each side.

8. 8

   If you are using a smaller flank steak, the time should be adjusted to 2-5 minutes.

9. 9

   The time depends on your desired level of pink.

10. 10

    Make a small cut into the middle of the flank steak to get a sense of how done it is.

11. 11

    Leave it on longer if you prefer a more well-done steak.

12. 12

    For the pineapple salsa: Peel, core and dice the pineapple.

13. 13

    Peel, pit and dice the flesh of the avocado.

14. 14

    In a medium bowl, combine the pineapple, avocado, cilantro, lime juice and salt.

15. 15

    Cover and refrigerate for 1 hour before serving with the flank steak.

* Per serving · 4 servings · Values may vary.