Cocoa Marinated Steak with Strawberry Chutney

Surprise your Valentine with the Special Flavor Combination

This is definitely worth a repost as we think about at-home Valentine’s Day celebrations in 2015. Enjoy – again.

I know what you’re thinking … “Cocoa and steak? Really?” Trust me (trust me people), this is an amazing combination.

For centuries Mexicans and Mayans have been using unsweetened cocoa in moles, for decades Americans have been using unsweetened cocoa to add a special kick to chili, and, now, for a few months I have been using it to marinate my steaks and make them amazing!  Now, just in time for Valentine’s Day, I am going to share my version of a recipe with you that my lovely and inspirational trainer, Jaime Marshall Baird, shared with me.

Not only is this recipe refreshing and great for Valentine’s Day (or any day), it is smart choice being lower in calories, while still packing a wonderful flavor punch.  Enjoy!

Combine liquid ingredients for marinade.

Whisk in dry ingredients.

Poke flank steak with the end of a large fork or meat fork.

Put steak in a large plastic bag and pour marinade over the steak. Place in the fridge (inside a pan) for 6-8 hours (or overnight), flip every few hours … or don’t, it will still be great :-).

When you are ready to make the steak, combine the chutney ingredients and toss.  Set aside while you make the steak.

Heat 2-3 T of olive oil or grape seed oil in a large pan on top of the stove.

Cook steak for 7-8 minutes on each side (less if you want rare).

Rest steak when done for 5 minutes.

Slice steak thinly, lay over fresh greens and top with chutney.

Enjoy and Happy Valentine’s Day!

Julia

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Cocoa Marinated Steak with Strawberry Chutney

Ingredients:

Marinade:
5 T white wine vinegar
1 T cocoa
1 T molasses (or brown sugar)
2 T olive oil (plus more for cooking the steak)
1 tsp cumin
2 tsp chili powder
1/2 tsp sea salt or kosher salt
1/8 tsp ground black pepper
1 lb flank steak

Chutney:
8 large strawberries, cut in small cubes
1 medium cucumber, cut in small cubes
1/2 cup fresh chopped cilantro
1/2 white onion, cut in small subes
2 tsp fresh lime juice
1 T honey
1/4 tsp sea salt

Greens for serving

Directions:

Combine liquid ingredients for marinade.

Whisk in dry ingredients.

Poke flank steak with the end of a large fork or meat fork.

Put steak in a large plastic bag and pour marinade over the steak. Place in the fridge (inside a pan) for 6-8 hours (or overnight), flip every few hours ... or don't, it will still be great :-).

When you are ready to make the steak, combine the chutney ingredients and toss. Set aside while you make the steak.

Heat 2-3 T of olive oil or grape seed oil in a large pan on top of the stove.

Cook steak for 7-8 minutes on each side (less if you want rare).

Rest steak when done for 5 minutes.

Slice steak thinly, lay over fresh greens and top with chutney.

Enjoy and Happy Valentine's Day!

Julia Montgomery Stewart

Nicknamed “Julia Child” at a young age, our own Julia is most at home in the kitchen. Lately, she has combined her culinary talents with a new hobby—fitness and healthy living. As a result, her recipes reflect an intriguing balance between eating well without sacrificing flavor. Outside the home, Julia is a consummate event planner, and spent the first ten years of her career as a publicist before expanding her portfolio of talents with the launch of Live Pretty in 2010. Balancing the busy demands of career and family, Julia lives with her husband and daughter in Orlando, Florida. In addition to her work in marketing, she serves a number of community organizations and initiatives in Central Florida.

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