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.
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|Serving Size: 1 Recipe (225g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 711 (93%)|
|Amt Per Serving||% DV|
|Total Fat 79g||105 %|
|Saturated Fat 10.9g||55 %|
|Monounsaturated Fat 57.4g|
|Polyunsanturated Fat 8.4g|
|Cholesterol 0mg||0 %|
|Sodium 167.4mg||6 %|
|Potassium 297.5mg||8 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 14.6g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 761
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