Serves 2–3

Ingredients

220 g flank steak
Cranberry sauce
1 Tbsp frozen cranberries
3 Tbsp cranberry juice

Marinade
1 tsp salt
½ Tbsp fish sauce
2 Tbsp frozen cranberries, lightly crushed
1 tbsp frozen cranberries
3 tbsp cranberry juice

For Grilling
2 Tbsp olive oil

Cranberry Chimichurri Dipping Sauce
1 Tbsp chili flakes
1 Tbsp finely chopped parsley leaves (or coriander leaves)
1 Tbsp spring onions, thinly sliced
3 Tbsp cranberry juice
½ Tbsp tamarind paste
2 Tbsp fish sauce
1 Tbsp frozen cranberries, lightly crushed
1 tsp lime juice
1 Tbsp toasted rice powder

METHOD

For the steak: Pat the flank steak dry and set aside. In a pan, combine cranberries and cranberry juice over a simmering flame until the sauce thickens. In a bowl, combine cranberry sauce with salt, fish sauce, and crushed cranberries. Rub the mixture evenly over both sides of the steak. Cover and marinate in the refrigerator for 4–5 hours, or overnight for maximum flavor. Remove the steak from the refrigerator 20–30 minutes before cooking. Brush both sides lightly with olive oil. Heat a grill pan, barbecue, or cast-iron skillet over medium-high heat. Grill the steak for 3–5 minutes per side, depending on thickness and preferred doneness. Transfer to a cutting board and rest for 5 to 10 minutes. Slice thinly against the grain.

For the Cranberry Thai-style Chimichurri Sauce: In a small bowl, combine the chili flakes, parsley leaves, spring onions, cranberry juice, tamarind paste, fish sauce, crushed cranberries, and lime juice. Stir well until combined. Add toasted rice powder and mix again. Set aside for at least 10 minutes to allow the flavors to meld.

To serve: Arrange the sliced beef on a serving platter and serve with Cranberry Chimichurri dipping sauce, sticky rice, raw or grilled vegetables, or a fresh cucumber salad.