Steak with Cranberry Chimichurri Sauce

This vibrant and tangy sauce combines fresh cranberries with classic chimichurri herbs, creating a perfect blend of tart and savory flavors. Ideal for holiday feasts or as a year-round condiment, this easy-to-follow recipe for steak with cranberry chimichurri sauce adds a colorful and flavorful zing to meats, appetizers, and more, sure to impress at any dining occasion

Chimichurri is a sauce that originated in Argentina and Uruguay. It is made with a blend of fresh herbs, garlic, vinegar, and oil and is typically used as a condiment or marinade for grilled meats (most notably steak or cuts like this reverse seared picanha or on this coconut crusted salmon with chimichurri).

When fresh cranberries are in season, I love to add them as a sweet, tangy, and tart addition to this traditional recipe. It takes everything you love about this classic sauce and adds a little extra pop of color and flavor.

Supplies Needed:

• Knife and Cutting Board
• Small Blender or Food Processor (only for the cranberries, this recipe is best when made by hand)
• Medium Mixing Bowl
• Measuring Cups and Spoons 

What Does Chimichurri Taste Like?

The flavor of chimichurri is typically dominated by fresh parsley and cilantro (always chopped fresh), which give it a bright and herbaceous taste. The garlic adds a savory and spicy kick, while the vinegar provides a tangy and acidic balance.

The olive oil helps to round out the flavors and gives the sauce a smooth and silky texture. Adding in the variable of fresh macerated cranberries adds texture, and a slight tartness, but comes out uniquely balanced overall. If you’re looking for an additional alternative when using fresh cranberries, try this recipe for Cranberry Relish.

Ingredients:

For the steak:

• 1 Lb. Steak (such as sirloin, ribeye, or flank steak)
• Salt and Pepper, to taste
• Olive Oil, for cooking

For the cranberry chimichurri:

• 1/2 cup Fresh Cranberries: Mashed or macerated in a food processor works best in this recipe for releasing the juices and getting the appropriate texture. Raw cranberries are very crunchy otherwise.
• 1/2 cup Fresh Parsley: I usually prefer flat-leaf parsley for this recipe, but honestly either type will work. Rinse and remove the stems before finely chopping.
• 1/2 cup Fresh Cilantro: Using a higher ratio of cilantro in this version of chimichurri adds a nice flavor to pair with the lime and cranberry. Rinse, remove the stems, and finely chop as well.
• 1 Lime, juiced
• 1 Shallot, minced
• 3 Cloves Garlic, minced
• 1 Jalapeno: Seeds removed and minced.
• 2 tablespoons Red Wine Vinegar
• 2/3 cup Olive Oil
• Salt and Pepper, to taste
• Red Pepper Flakes (optional if you like some heat)

Preparation Instructions:

For the steak:

To prepare the steak, season it with salt and pepper on both sides and heat a pan over medium-high heat with a drizzle of olive oil.

Once the grill is hot, add the steak and cook for about 3 minutes per side for medium-rare, or until the desired doneness is reached. Once the steak is cooked, remove it from the grill grates and let it rest for a few minutes before slicing.

For the cranberry chimichurri:

1. To make the cranberry chimichurri, place the fresh cranberries into a small blender or food processor. Pulse a few times until minced and juices are released.
2. Finely chop the parsley and cilantro and add the herbs to a bowl. Add the cranberries, minced garlic, jalapeno, and shallot to the bowl as well.
3. Pour in the oil, vinegar, and lime juice. Season to taste and stir to fully combine.
4. Slice the steak against the grain into thin strips. Serve the cranberry chimichurri sauce over the top.

Expert Tips :

• Never make it in the food processor!
• The chimichurri sauce will develop more flavor the longer it sits.
• Store in the fridge for up to a week but let it sit at room temperature for at least 30-45 minutes before using (the olive oil will solidify in the fridge).
• Try this recipe for roasted red pepper chimichurri sauce too!