Chocolate Flank Steak with Pineapple Salsa

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  • Level: Easy
  • Total: 2 hr 40 min
  • Prep: 20 min
  • Inactive: 2 hr
  • Cook: 20 min
  • Yield: 3 to 4 servings
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4 tablespoons white wine vinegar

2 tablespoons unsweetened cocoa powder

2 tablespoons firmly packed brown sugar

2 tablespoons olive oil

1 tablespoon ground cumin

2 teaspoons ancho chili powder

1 1/2 teaspoons salt

Pinch ground black pepper

2 pounds flank steak

Pineapple Salsa, recipe follows

Chopped fresh cilantro leaves, for garnish, optional

Pineapple Salsa:

1 whole pineapple, peeled and diced

1 avocado, halved, pitted, and flesh diced

1/4 cup minced red onion

1/4 cup minced fresh cilantro leaves

1 tablespoon fresh lime juice

1/4 teaspoon salt


  1. 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.
  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 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:

Yield: 2 cups
  1. In a medium bowl, combine pineapple, avocado, onion, cilantro, lime juice and salt. Cover, and refrigerate for 1 hour.
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