Chocolate Flank Steak with Pineapple Salsa (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 3 |
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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 |
Directions:
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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