Trim excess fat and silver skin off of the flank steak. Cut the flank steak into 1-ounce bites (we like strips for this, see photo).
In a 1 gallon sealable plastic bag, combine wine, shallots, soy sauce, garlic, and red chili pepper and stir to combine. Add flank steak slices, seal tightly to remove air and shake bag to incorporate marinade and the beef.
Place marinade bag into a dish and put the dish into the refrigerator for 2 hours, no more than 4. This is a good time to soak wooden skewers.
Grilled Beef Skewers
Prepare grill for direct or one zone grilling.
Remove the steak from the marinade and discard the marinade. Place beef on a large sheet pan and pat dry the meat with a paper towel. In a small dish, combine the salt, pepper, and granulated garlic, and season the beef pieces on both sides.
Remove the wooden skewers from the water and skewer the beef with wooden skewers.
Place the skewers over direct heat for two minutes per side. May take longer depending on how hot the flame is. Depending on the size of the grill you may have to do this in a few waves.
Remove the skewers from the grill and place a small dollop of cranberry sauce on one side of the beef skewer. Serve immediately. Feel free to have a dipping tray with more sauce for guests.