Smoked Ancho Chile Salted Steaks with Drunken Burst Sweet Cherries + Burrata
When cherries are not in season, frozen cherries, fresh or dried figs, grapes, cherry tomatoes or really any fruit would work in their place.
When cherries are not in season, frozen cherries, fresh or dried figs, grapes, cherry tomatoes or really any fruit would work in their place.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 cup red wine
- salt and pepper (to taste)
- 1 tablespoon fresh thyme (chopped)
- 2 tablespoons fresh basil (chopped)
- 2 cloves garlic (chopped)
- 8 ounces fresh burrata cheese
- 2 tablespoons smoked salt
- 2/4 cup balsamic vinegar
- 1 dried ancho chile pepper (finely crushed)
- 4 in of your favorite cut steaks (i used bone- ribey
- 1 small shallot (chopped)
- 2 cups fresh or frozen cherries (pitted*)
- Carbohydrate 33.9566250726472 g
- Cholesterol 61.006250026162 mg
- Fat 29.7649625127644 g
- Fiber 0 g
- Protein 1.19374750217321 g
- Saturated Fat 15.5077100066503 g
- Serving Size 1 1 recipe (870g)
- Sodium 366.679000170141 mg
- Sugar 33.9566250726472 g
- Trans Fat 1.79392250076931 g
- Calories 775 calories
Step-by-step
- In a bowl, combine the crushed ancho chile pepper and smoked salt. Set aside.
- Remove the steak from the fridge and allow to sit on counter while you prepare the cherries.
- To make the cherries, add the butter to a large skillet. Add the shallot and garlic, cook until soft and fragrant, about 2-3 minutes. Add the cherries and cook until they begin to soften and burst. Slowly pour in the red wine and balsamic. Add the thyme and bring the sauce to a low boil. Cook until thickened and reduced to a pourable syrup, about 5 minutes. Stir in the basil and season with salt and pepper to taste.
- Meanwhile, preheat the grill or a grill pan to high heat.
- Rub the steaks all over with olive oil and season with the smoked ancho chili salt. Once the grill is hot, cook the steaks until your desired doneness is reached, about 5-8 minutes (depending on thickness) for medium-rare, per side.
- Remove the steaks and allow to rest 5 minutes.
- Plate the steaks and top with the cherry sauce. Place a little burrata cheese on the side next to the steak and drizzle lightly with olive oil, salt + pepper. Grab some utensils and EAT!!
Smoked Ancho Chile Salted Steaks with Drunken Burst Sweet Cherries + Burrata: A Weeknight Culinary Adventure
Life as a busy working mom is a whirlwind of early mornings, packed lunches, and endless to-do lists. Finding time for elaborate cooking often feels like a luxury I can’t afford. But even amidst the chaos, I crave moments of deliciousness, a chance to savor a meal that’s both satisfying and surprisingly simple to create. That's where this Smoked Ancho Chile Salted Steaks recipe comes in—a culinary escape that doesn't require a culinary degree or hours in the kitchen.
The beauty of this dish lies in its unexpected flavor combinations. The smoky heat of the ancho chile pepper dances perfectly with the salty tang of the steak, while the sweet and tart drunken cherries provide a burst of juicy sweetness that elevates the entire experience. The creamy burrata adds a luxurious touch, balancing the intensity of the other flavors. This recipe is a testament to the fact that incredible meals can be crafted from simple ingredients and minimal time.
The Magic of Simplicity
What sets this recipe apart is its versatility. The cherry sauce, for instance, is a chameleon, readily adaptable to whatever fruit is in season. Need a wintertime twist? Dried figs or even plump grapes can stand in perfectly. Summer bounty overflowing? Cherry tomatoes provide a vibrant, juicy alternative. The key is to capture that sweet and slightly tart essence that complements the rich steak so well.
The ancho chile pepper adds a subtle layer of smoky heat without overpowering the other flavors. It's a flavor profile I’ve come to love—a hint of adventurous spice that doesn't overwhelm the palate. You can adjust the amount to suit your preferences, adding more for a bolder kick or less for a milder experience. This is your kitchen; your rules apply.
Beyond the Recipe: A Culinary Journey
This dish is more than just a meal; it's an experience. It's the aroma of sizzling steak filling your kitchen, the satisfaction of creating something delicious from simple ingredients, and the joy of sharing a flavorful meal with loved ones. It's a reminder that even amidst the demands of daily life, there's always time for a little culinary magic.
A Quick Guide to Perfection
The process is incredibly straightforward. The cherry sauce simmers beautifully while the steaks sear to perfection on the grill. The timing works seamlessly, and the end result is a dish that feels both impressive and effortlessly achieved. The simple act of preparing this meal allows for a small moment of mindfulness and calm in the midst of a busy life. It’s a chance to slow down and truly appreciate the flavors unfolding before me.
The beauty of this recipe lies in its adaptability. You can adjust the seasoning to your preference, experiment with different cuts of steak, and even swap out the burrata for another creamy cheese, like fresh mozzarella or ricotta. It is truly a blank canvas for your culinary creativity.
More Than Just a Meal: A Moment of Peace
In the heart of a busy schedule, this meal represents more than just sustenance; it's a reminder to cherish moments of culinary delight. It's a testament to the fact that exquisite flavors don't always require hours of preparation, and that even the simplest dishes can bring a sense of joy and satisfaction to our lives.
So, the next time you're looking for a quick, delicious, and utterly satisfying meal, give this Smoked Ancho Chile Salted Steaks with Drunken Burst Sweet Cherries + Burrata a try. It's a culinary adventure that’s as easy as it is rewarding.
