1 Lime, juiced 2/3 cup Olive Oil 1 Large Avocado Avocado oil for pan frying (optional) 1. In a bowl, combine the parsley, cilantro, garlic, jalapeno, shallots, and cranberries. Add in the juice of half a lime, the red wine vinegar, and the olive oil. Season with salt and pepper and set aside, loosely covered. 2. Allow your steaks to come to room temperature before cooking (minimum of 30 minutes). Lightly season with olive oil and salt/pepper on each side. Grill or cook the steaks on a cast iron pan to your preferred doneness (FDA recommends steak be cooked to a minimum of 145 F. ). Set aside and allow the steaks to rest at least 10 minutes before slicing. Tip- lightly tent foil over the steak to keep it warm.