Flat-Iron Steak with Cranberry Chimichurri Relish

WINE PAIRING: BERINGER FOUNDERS’ ESTATE SAUVIGNON BLANC

Ingredients

Steak:

• 6 – 6 to 8 ounce flat-iron steaks
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• Kosher salt
• fresh ground pepper

For Chimichurri Relish:

• 1 cup loosely packed flat-leaf parsley; roughly chopped
• 1 cup loosely packed cilantro; roughly chopped
• 1/4 cup fresh or frozen whole cranberries
• 3 cloves garlic 2 shallots; roughly chopped
• 1/2 cup extra virgin olive oil
• 2 tablespoons red wine vinegar infused with pomegranate juice
• Juice of one lime; about a tablespoon
• 2 tablespoons pomegranate juice
• 1 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Garnish:

• 1/4 cup roughly chopped cilantro
• 1 lime; cut into 6 slices

Directions

Pre-heat grill to medium-high heat. Brush steaks on both sides with extra-virgin olive oil. Press garlic evenly onto steaks. Season steaks with salt and pepper to taste.  Place parsley, cilantro, cranberries, garlic, shallots, olive oil, vinegar, lime and pomegranate juices, salt, and pepper in food processor, pulse until well chopped, but not pureed.  Place steaks on pre-heated grill. Grill to desired doneness about five minutes per side; medium rare (145 degrees Fahrenheit) to medium (160 degrees Fahrenheit), using instant-read meat thermometer to determine internal temperature.  Remove steaks to cutting board and let rest 5 minutes. Slice steaks thinly across the grain. Arrange on individual serving plates.  Drizzle with Chimichurri Relish and garnish with chopped cilantro and lime slices; if desired.