Chocolate Flank Steak with Pineapple Salsa

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.