Chocolate flank steak with pineapple salsa

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.