Chocolate flank steak with pineapple salsa
- Preparation Time20 mins
- Cooking Time20 mins
- Serves4
- DifficultyEasy
4 tbsps white wine vinegar
2 tbsps unsweetened cocoa powder
2 tbsps firmly packed brown sugar
2 tbsps olive oil
1 tbsp ground cumin
2 tsps ancho chilli powder
1 1/2 tsps salt
Pinch ground black pepper
900g flank steak
Pineapple salsa, recipe follows
Chopped fresh coriander leaves, for garnish, optional
For the pineapple salsa
1 whole pineapple, peeled, diced
1 avocado, halved, pitted, flesh diced
40g minced red onion
40g minced fresh coriander leaves
1 tbsp fresh lime juice
1/4 tsp salt
1) In a large resealable plastic bag, combine vinegar, cocoa, brown sugar, olive oil, cumin, chilli powder, salt and pepper. Add flank steak; seal bag and refrigerate for 1-2 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 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 coriander, if desired.
Pineapple salsa:
In a medium bowl, combine pineapple, avocado, onion, coriander, lime juice and salt. Cover and refrigerate for 1 hour.
