• 3servings
  • 160minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB6, C, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 tablespoons white wine vinegar

  2. 2 tablespoons unsweetened cocoa powder

  3. 2 tablespoons firmly packed brown sugar

  4. 2 tablespoons olive oil

  5. 1 tablespoon ground cumin

  6. 2 teaspoons ancho chili powder

  7. 1 1/2 teaspoons salt

  8. Pinch ground black pepper

  9. 2 pounds flank steak

  10. Pineapple Salsa, recipe follows

  11. Chopped fresh cilantro leaves, for garnish , optional

  12. 1 whole pineapple, peeled and diced

  13. 1 avocado, halved, pitted, and flesh diced

  14. 1/4 cup minced red onion

  15. 1/4 cup minced fresh cilantro leaves

  16. 1 tablespoon fresh lime juice

  17. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. 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.

  2. Spray nonstick griddle with nonstick spray and preheat to medium-high.

  3. 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.

  4. Pineapple Salsa:

  5. In a medium bowl, combine pineapple, avocado, onion, cilantro, lime juice and salt. Cover, and refrigerate for 1 hour.

  6. Yield: 2 cups


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