Flank Steak With Cranberry Chimichurri

• 1 medium papaya
• 1 cup chopped sweet onion
• 1 tablespoon ground cumin
• 1/2 teaspoon pepper
• 1 beef flank steak (2 pounds)
• 1 cup fresh cilantro sprigs
• 1 cup fresh parsley sprigs
• 1 cup dried cranberries
• 1 shallot, finely chopped
• 2 tablespoons white wine vinegar
• 1 tablespoon smoked paprika
• 3 garlic cloves, minced
• 2 teaspoons minced fresh oregano or 3/4 teaspoon dried oregano
• 2 teaspoons grated lime zest
• 1 teaspoon brown sugar
• 1/2 teaspoon salt
• 1/8 teaspoon crushed red pepper flakes
• 1/4 cup olive oil
• 1/4 cup water

1. Peel and cube papaya, reserving seeds; place papaya and seeds in a food processor. Add the onion, cumin and pepper; cover and process until smooth. Pour into a shallow dish. Add the beef and turn to coat. Refrigerate for 8 hours or overnight.
2. For chimichurri, place the cilantro, parsley, cranberries, shallot, vinegar, paprika, garlic, oregano, lime zest, brown sugar, salt and pepper flakes in a clean food processor. While processing, gradually add oil and water in a steady stream. Refrigerate until serving.
3. Drain beef and discard marinade. Lightly oil the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
4. Let stand for 5 minutes before cutting steak thinly across the grain. Serve with chimichurri.

papaya, sweet onion, ground cumin, pepper, fresh cilantro sprigs, parsley sprigs, cranberries, shallot, white wine vinegar, paprika, garlic, fresh oregano, lime zest, brown sugar, salt, red pepper, olive oil, water

Taken from www.tasteofhome.com/recipes/flank-steak-with-cranberry-chimichurri/ (may not work)