Steak with Cherry-Red Wine Sauce

By Rivka • December 4, 2009 • 1 Comments

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Author Notes: I've made versions of this recipe several times since it was first published in the Washington Post; the sweet and tangy cherries are a perfect foil for the steak, and mustard gives it a real kick. While I usually start the steak on a hot stove and finish it under the broiler, this time I skipped the stove entirely and moved the broiler pan closer to the flame, which helped develop a crust on the meat. You can make this with any steak, but I've had success with "minute" (cube) steaks and ribeyes. For a 1-inch steak, allow 4-5 minutes per side for medium-rare. - Rivka

Serves 4

1/4 cup red wine vinegar
1/2 cup water
1/2 cup dry red wine
1/2 cup tart dried cherries
1/4 cup sugar
2 medium red onions
2 medium shallots
1.5-2 pounds top-round minute steak, cut into serving-size pieces
1 tablespoon dijon mustard
salt and pepper
2 tablespoons olive oil

Set a rack 3 inches from your broiler and preheat. In a small pot over medium-high heat, combine the vinegar, water, red wine, dried cherries and sugar. Bring to a boil, stirring to dissolve the sugar, then remove from the heat and let rest for 3 minutes.
Meanwhile, dice the shallots and cut the onions into rings about 1/4 inch thick. Season the beef generously on both sides with salt and pepper.
At this point, you have two choices, You can either transfer the cherry mixture to a blender or food processor and puree to form a thick, almost-smooth sauce, or you can skip if you prefer a chunkier texture. Either way, add the mustard and pulse or stir to combine; season with salt and pepper to taste.
Pat steaks very, very dry, and season generously with salt and pepper on both sides. Transfer to pre-heated broiler pan and broil until medium rare, 4-5 minutes per side for 1-inch steaks.
While steaks are cooking, heat one tablespoons of olive oil in a saute pan over medium heat. Add shallots and cook until translucent, about 2 minutes. Add second tablespoon of olive oil and onion rings, and cook, stirring regularly, until golden, about 5 minutes.
At this point, if not before, steaks should have finished. Remove pan from broiler and transfer steaks to a cutting board, reserving any juices that have collected. Tent steaks with foil and let rest.
Add cherry mixture to onions and stir to combine. Add any collected juices from steaks as well. Turn heat to medium-high and cook about 3 minutes, until sauce comes together. Serve steaks with several spoonfuls of sauce on top, and plenty of mashed potatoes, spaetzel, or something else for sopping up the extra juices.