The Pioneer Woman Tasty Kitchen
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Chocolate Flank Steak with Pineapple Salsa

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Level: Easy

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Description

A unique mix of spices combine to create this easy marinade for a spicy tasting steak. Use the pineapple salsa to mellow out the heat.

Ingredients

  • FOR THE STEAK:
  • 4 Tablespoons White Wine Vinegar
  • 2 Tablespoons Unsweetened Cocoa Powder
  • 2 Tablespoons Olive Oil
  • 1 Tablespoon Ground Cumin
  • 2 teaspoons Ancho Chili Powder
  • 1-½ teaspoon Salt
  • 1 pinch Pepper
  • 2 pounds Flank Steak
  • FOR THE SALSA:
  • 1 whole Pineapple
  • 1 whole Avocado
  • ¼ cups Minced Cilantro Leaves
  • 1 Tablespoon Lime Juice
  • ¼ teaspoons Salt

Preparation

For the steak:
Mix the vinegar, cocoa powder, olive oil, cumin, chili powder, salt and pepper in a bowl. When thoroughly mixed, pour the mixture into a plastic, resealable bag. Add the flank steak. Refrigerate for one to two hours or overnight. When ready to cook, remove steak from marinade and discard any leftover marinade.

Heat a grill pan over medium high heat. Once hot, add the steaks and cook them for about 4-6 minutes on each side. If you are using a smaller flank steak, the time should be adjusted to 2-5 minutes. The time depends on your desired level of pink. Make a small cut into the middle of the flank steak to get a sense of how done it is. Leave it on longer if you prefer a more well-done steak.

For the pineapple salsa:
Peel, core and dice the pineapple. Peel, pit and dice the flesh of the avocado. In a medium bowl, combine the pineapple, avocado, cilantro, lime juice and salt. Cover and refrigerate for 1 hour before serving with the flank steak.

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