Smoked Ancho Chile Salted Steaks with Drunken Burst Sweet Cherries + Burrata.

[nverland]

Smoked Ancho Chile Salted Steaks with Drunken Burst Sweet Cherries + Burrata.
Prep time: 10 MINUTES cook time: 20 MINUTES total time: 30 MINUTES yields: SERVES 4

Ingredients

1 dried ancho chile pepper, finely crushed
2 tablespoons smoked salt
4 of your favorite cut steaks, I used bone-in ribeye
2 tablespoons olive oil
8 ounces fresh burrata cheese

Drunken Cherries
2 tablespoons butter
1 small shallot, chopped
2 cloves garlic, chopped
2 cups fresh or frozen cherries, pitted*
1 cup red wine
2/4 cup balsamic vinegar
1 tablespoon fresh thyme, chopped
2 tablespoons fresh basil, chopped
Salt and pepper, to taste

Instructions

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.

*When cherries are not in season, frozen cherries, fresh or dried figs, grapes, cherry tomatoes or really any fruit would work in their place.