Flank Steak with Cranberry Salsa

Directions

1. Add the cranberries to the bowl of a food processor and pulse until roughly chopped (not puréed).

2. Add the jalapeño, scallions, cilantro, orange zest, orange juice, brown sugar, cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to the bowl and pulse until finely chopped. Transfer the mixture to a bowl, cover it with plastic wrap, and refrigerate it for a minimum of 2 hours and up to overnight.

3. Season the flank steak with salt and pepper.

4. Place a large skillet over medium-high heat then add enough oil to lightly coat the bottom of the skillet. Once the oil is hot, add the flank steak and cook it, flipping it once, until it reaches your desired temperature (130°F for medium-rare). Remove the steak from the skillet and let it rest for 5 to 10 minutes.

5. Slice the flank steak across the grain and serve it topped with the Cranberry Salsa.