Berry Cherry Balsamic Steaks
Steak is the original romantic dinner. Luxurious yet uncomplicated, even more irresistible when it’s Duplin Gourmet Cherry Balsamic Grilling Sauce on extra-thick New York strips. Juicy cherry and rich balsamic tang wrap the beef in a delicious hug. Nothing pairs better with this special meal than the earthy sweetness of Duplin Blackberry. Fresh berries, grown on the same N.C. family farm for years, go into this extra-special wine. Ripe fruit notes refresh the palate and bring out the joy of every decadent bite.
Ingredients:
- 2 N.Y. strip steaks, each cut 2 inches thick
- Freshly cracked black pepper
- Salt
- 4 tablespoons vegetable oil
- 4 tablespoons butter
- 4 springs fresh thyme
- ½ cup Duplin Blackberry Wine
- 1 cup fresh or defrosted frozen cherries, pitted and coarsely chopped
- 1 jar Duplin Gourmet Cherry Balsamic Sauce
- Garnish: 8 to 10 whole fresh or defrosted frozen cherries
- Garnish: fresh microgreens or thyme leaves
Directions:
Remove steaks from the refrigerator 30 minutes before cooking.
Season steaks with fresh cracked pepper and salt.
Heat a large cast-iron or other heavy skillet over high heat. When pan is hot, add 2 tablespoons of oil to the pan. When oil is hot, add a single steak to the pan. For medium-rare steaks, cook steak 3 minutes without disturbing. Flip steak over. Add 2 tablespoons of butter and 2 sprigs of thyme to the pan. Swirl butter until melted, and cook steak another 3 minutes without disturbing, basting the top of the steak with butter. Transfer steak to a platter. Wipe out the pan.
Repeat the process to cook the other steak, but do not wipe out the pan when you remove the second steak.
While steaks are resting, place the pan back on the heat. Add Duplin Blackberry wine and cook for 30 seconds, scraping up any bits and juices left from cooking the steak. Add cherries and stir lightly. Reduce heat to medium-high and cook cherries until just heated through. Add Duplin Gourmet Cherry Balsamic Sauce and continue simmering gently for 5 minutes, reducing the heat if necessary. Remove pan from the heat.
Keep steaks whole or cut them into ½-inch-thick slices. Return whole or sliced steaks to the pan. Garnish with whole cherries and microgreens or fresh thyme.
Makes 2 to 4 servings.
