Recipe courtesy of Paula Deen
Save Recipe Print
2 hr 40 min
20 min
2 hr
20 min
3 to 4 servings


Pineapple Salsa:


In a large resealable plastic bag, combine vinegar, cocoa, brown sugar, olive oil, cumin, chili powder, salt, and pepper. Add flank steak; seal bag, and refrigerate for 1 to 2 hours or overnight.

Spray nonstick griddle with nonstick spray and preheat to medium-high.

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 from the griddle, 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 cilantro, if desired.

Pineapple Salsa:

In a medium bowl, combine pineapple, avocado, onion, cilantro, lime juice and salt. Cover, and refrigerate for 1 hour.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Steak Bites

Recipe courtesy of Ree Drummond

Swiss Steak

Recipe courtesy of Alton Brown

Sirloin Steak

Recipe courtesy of Alton Brown

Skirt Steak

Recipe courtesy of Alton Brown

Steakhouse Steaks

Recipe courtesy of Ina Garten

Steak Pizzaiola

Recipe courtesy of Food Network Kitchen

Steak Salad

Recipe courtesy of Giada De Laurentiis

Perfectly Grilled Steak

Recipe courtesy of Bobby Flay

Salisbury Steak

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories