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 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

Servings: persons

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

1
In a large resealable plastic bag, combine vinegar, cocoa, brown sugar, olive oil, cumin, chili powder, salt, and pepper.
2
Add flank steak; seal bag, and refrigerate for 1 to 2 hours or overnight.
3
Spray nonstick griddle with nonstick spray and preheat to medium-high.
4
Remove steak from marinade and discard marinade.
5
Place steak on the griddle and cook for 6 minutes on each side for a medium-rare.
6
When cooked to desired doneness, remove from the griddle, to a cutting board, and let rest for 10 minutes.
7
Cut steak across the grain into thin strips.
8
Serve with Pineapple Salsa and garnish with chopped cilantro, if desired.
9
In a medium bowl, combine pineapple, avocado, onion, cilantro, lime juice and salt.
10
Cover, and refrigerate for 1 hour.

766

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 4 tablespoons white wine vinegar, 2 tablespoons unsweetened cocoa powder, 2 tablespoons firmly packed brown sugar, 2 tablespoons olive oil, 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.

That's it — enjoy your meal!

Chocolate Flank Steak with Pineapple Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions