Chocolate flank steak with pineapple salsa

  • 4 tbsps white wine vinegar
  • 2 tbsps unsweetened cocoa powder
  • 2 tbsps firmly packed brown sugar
  • 2 tbsps olive oil
  • 1 tbsp ground cumin
  • 2 tsps ancho chilli powder
  • 1 1/2 tsps salt
  • Pinch ground black pepper
  • 900g flank steak
  • Pineapple salsa, recipe follows
  • Chopped fresh coriander leaves, for garnish, optional
  • For the pineapple salsa
  • 1 whole pineapple, peeled, diced
  • 1 avocado, halved, pitted, flesh diced
  • 40g minced red onion
  • 40g minced fresh coriander leaves
  • 1 tbsp fresh lime juice
  • 1/4 tsp salt
1) In a large resealable plastic bag, combine vinegar, cocoa, brown sugar, olive oil, cumin, chilli powder, salt and pepper. Add flank steak; seal bag and refrigerate for 1-2 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 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 coriander, if desired.

Pineapple salsa:
In a medium bowl, combine pineapple, avocado, onion, coriander, lime juice and salt. Cover and refrigerate for 1 hour.

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