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 Culinary Adventure
As a busy professional woman, juggling a demanding career and a desire for delicious, healthy meals is a constant challenge. I crave flavorful dishes that don't take hours to prepare, and this Smoked Ancho Chile Salted Steaks with Drunken Burst Sweet Cherries + Burrata recipe has quickly become a weeknight staple. The smoky depth of the ancho chile pepper, the sweet burst of the cherries, and the creamy richness of the burrata create a symphony of flavors that elevate a simple steak to a culinary masterpiece. The beauty of this dish lies not only in its incredible taste but also in its adaptability. Whether I'm using fresh, frozen, or even dried fruit, the recipe consistently delivers stunning results, allowing me to adjust based on seasonal availability or a spontaneous craving.
The preparation itself is a joy. The process is surprisingly straightforward, requiring only a few simple steps. The delightful aroma of the sizzling steak and the sweet, tangy cherries filling my kitchen is enough to rejuvenate me after a long day. I often find myself experimenting with different cuts of steak, from tender filets to robust ribeyes, each imparting its unique texture and flavor profile to the dish. The drunken cherries, simmered in red wine and balsamic vinegar, are a revelation. The reduction process creates a luscious sauce that beautifully complements the smoky, salty steak. Adding fresh basil just before serving lends a vibrant freshness that perfectly balances the richness of the other ingredients. The creamy burrata, with its delicate, milky flavor, provides a perfect counterpoint to the savory steak and the sweet and sour cherry sauce.
Beyond its practicality and deliciousness, this recipe has become a symbol of self-care in my busy life. Taking the time to prepare a meal like this, even if it's a weeknight dinner, allows me to disconnect from work and focus on the simple pleasure of creating something beautiful and nourishing. It's a reminder to myself that even amidst the whirlwind of my daily schedule, I can still find moments of joy and satisfaction in simple acts of culinary creativity. The presentation is just as important as the flavor, so I take pride in crafting a beautiful plate that elevates the dining experience. The rich colors of the steak, the glistening cherry sauce, and the creamy dollop of burrata together create a feast for the eyes as much as for the palate. It's a meal that nourishes not only my body but also my soul. And that, in my opinion, is the true essence of culinary excellence.
This recipe is incredibly versatile, and I encourage you to experiment with different types of fruit, cheeses, or even spices to create your own unique variation. The possibilities are endless! One evening, I might substitute the cherries with ripe figs, resulting in a beautifully different flavour profile. Another time, I might try a different type of cheese, maybe a tangy goat cheese or a sharp cheddar. The key is to allow your creativity to flourish and to enjoy the process of creating a delicious and satisfying meal that resonates with your personal taste. The recipe is a starting point, not a rigid set of rules. Embrace the flexibility, and most importantly, enjoy the culinary journey.
Beyond the individual components, this dish reflects my own journey of balance in life. The smoky, bold flavors represent the strength and resilience I’ve built, while the sweetness of the cherries and creaminess of the burrata represent the need for gentleness and indulgence. It’s a dish that’s both powerful and comforting, just like the life I strive to lead. So, the next time you’re looking for a quick, delicious, and incredibly satisfying meal, I highly recommend giving this recipe a try. You won’t regret it.
The art of creating this dish isn't just about following a recipe; it's about embracing the journey, the flavors, and the sheer joy of transforming simple ingredients into an extraordinary culinary experience. Bon appétit!
