Flat Iron Steak with Cranberry Chimichurri Relish

Serves 6



  • (6) 6- to 8-oz flat iron steaks
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • Kosher salt
  • Fresh ground pepper
  • 1 cup loosely packed flat-leaf parsley, roughly chopped
  • 1 cup loosely packed cilantro, roughly chopped
  • ¼ cup fresh or frozen whole cranberries
  • 3 cloves garlic, roughly chopped
  • 2 shallots, roughly chopped
  • ½ cup extra virgin olive oil
  • 2 tbsp red wine vinegar infused with pomegranate juice
  • Juice of 1 lime, about a tbsp
  • 2 tbsp pomegranate juice
  • 1 tsp salt
  • ¼ tsp freshly ground pepper
  • ¼ cup roughly chopped cilantro
  • 1 lime, cut into slices


  • Preheat 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 preheated grill. Grill to desired doneness about 5 minutes per side.
  • 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.

Pair with




Complete this dish with a chilled glass of Beringer Founders’ Estate Sauvignon Blanc. This wine has a flavor profile of intense citrus, ripe stone fruit and white fig, and a refreshing finish with a clean grassy note and crisp acidity.