Steak and cranberry chimichurri is a delicious and flavorful sauce that combines tender, juicy steak with a tangy, herby sauce made from fresh cranberries and a variety of aromatic herbs and spices.

This recipe works best with fresh cranberries that are macerated in a food processor. This helps soften them, releases their juices, and adds a beautiful color to this sauce. 

This recipe works best with fresh cranberries that are macerated in a food processor. This helps soften them, releases their juices, and adds a beautiful color to this sauce. 

To a mixing bowl, add the macerated cranberries, fresh herbs, minced shallot, jalapeno, and fresh garlic. Stir to combine. 

Next, add in the olive oil, red wine vinegar, and lime juice. Season with salt and pepper to taste and combine everything again. Adjust seasoning as needed. 

To make the crostini, I used cut out pieces of tortilla. You can also use grilled french bread rounds for this instead if you prefer. 

Prep the steaks by lightly oiling them and seasoning with salt and black pepper. Preheat your grill to high heat. 

Sear the steaks, flipping them every 90 seconds for a total of four flips or until it hits the desired level of doneness (I shoot for 125-130 F. for medium rare). Pull and let rest. 

Lightly crisp the tortilla rounds in a pan with some avocado oil until they are crispy. Mash some avocado and spread about 1-2 tsp. onto each round. 

Add a few thin slices of steak onto the top of the mashed avocado and then add a spoonful of the cranberry chimichurri sauce. 

Store fresh chimichurri in the fridge for 3-4 days. Olive oil hardens in the fridge so let it come back to room temperature before using. Use on any grilled meats and enjoy!

Lauren Nagel is culinary arts instructor, professional recipe developer and the creator of BONAPPETEACH.COM.