Chocolate Flank Steak with Pineapple Salsa

• 4 Tablespoons White Wine Vinegar
• 2 Tablespoons Unsweetened Cocoa Powder
• 2 Tablespoons Olive Oil
• 1 Tablespoon Ground Cumin
• 2 teaspoons Ancho Chili Powder
• 1- 1/2 teaspoon Salt
• 1 pinch Pepper
• 2 pounds Flank Steak
• 1 whole Pineapple
• 1 whole Avocado
• 1/4 cups Minced Cilantro Leaves
• 1 Tablespoon Lime Juice
• 1/4 teaspoons Salt

1. For the steak: Mix the vinegar, cocoa powder, olive oil, cumin, chili powder, salt and pepper in a bowl.
2. When thoroughly mixed, pour the mixture into a plastic, resealable bag.
3. Add the flank steak.
4. Refrigerate for one to two hours or overnight.
5. When ready to cook, remove steak from marinade and discard any leftover marinade.
6. Heat a grill pan over medium high heat.
7. Once hot, add the steaks and cook them for about 4-6 minutes on each side.
8. If you are using a smaller flank steak, the time should be adjusted to 2-5 minutes.
9. The time depends on your desired level of pink.
10. Make a small cut into the middle of the flank steak to get a sense of how done it is.
11. Leave it on longer if you prefer a more well-done steak.
12. For the pineapple salsa: Peel, core and dice the pineapple.
13. Peel, pit and dice the flesh of the avocado.
14. In a medium bowl, combine the pineapple, avocado, cilantro, lime juice and salt.
15. Cover and refrigerate for 1 hour before serving with the flank steak.

white wine vinegar, cocoa, olive oil, ground cumin, ancho chili powder, salt, pepper, flank steak, pineapple, avocado, cilantro, lime juice, salt

Taken from tastykitchen.com/recipes/main-courses/chocolate-flank-steak-with-pineapple-salsa/ (may not work)