Instructions:

1. Marinate the steak: In a zip-top bag, combine the steak, salt, cilantro, garlic, onion and lime juice. Mix well to coat the steak. Marinate for at least 2 hours, or up to overnight.
2. Make the chimichurri: In a food processor or by knife, combine the parsley, cilantro, mint, basil, pepper, garlic, and lemon juice. Pulse until finely chopped. Add the chipotles in adobo, cranberries, olive oil, and salt to taste. Pulse to combine.
3. Cook the steak: Heat a large skillet over medium-high heat. Add the steak and cook for 3-4 minutes per side, or until cooked to your desired doneness. Let the steak rest for 5 minutes before slicing.
4. Serve the steak with the cranberry chipotle chimichurri on top. Enjoy!

Tips:

• For a less spicy chimichurri, remove the seeds and ribs from the habanero pepper before chopping.
• If you don’t have a food processor, you can finely chop all of the ingredients for the chimichurri by hand.
• If you want a smoother chimichurri, puree it in a blender instead of pulsing it in a food processor.
• Serve the steak with your favorite sides, such as roasted potatoes, grilled vegetables, or rice.
• Chili paste