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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.
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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Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!