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Grilled Steak and Cranberry Chimichurri

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 2-4 1x
  • Category: Entree
grilled steak cranberry chimichurri
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For the Steak:

  • 2 bone-in ribeye (or cut of choice, flank steak is a great option)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Cranberry Chimichurri:

  • 1 bunch parsley, finely diced
  • 1/4 bunch cilantro, finely diced
  • 1/2 cup frozen cranberries, thawed and chopped
  • 1/3 cup olive oil
  • 2 cloves garlic, minced
  • 1 scoop Vital Proteins Collagen Veggie Blend
  • 1 teaspoon red wine vinegar
  • 1 teaspoon coconut sugar, omit for Whole30


  1. Rub steaks with oil and season with salt and pepper
  2. Place on grill or grill pan over medium heat for 4 minutes per side to cook to medium
  3. While steaks are cooking, chop chimichurri ingredients and combine in a bowl, or place all ingredients into a food processor and pulse until finely diced
  4. Remove steaks from grill, allow to rest for 5 to 10 minutes
  5. Slice steaks and add chimichurri sauce over top
  6. Serve and enjoy!