halfbakedharvest4.9
Smoked Ancho Chile Salted Steaks with Drunken Burst Sweet Cherries + Burrata.
I feel like this is such a western recipe.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pan
📝 Preparation Steps
1
In a bowl, combine the crushed ancho chile pepper and smoked salt. Set aside.
dried ancho chile pepper (finely crushed)1smoked salt2 tablespoons
2
Remove the steak from the fridge and allow to sit on counter while you prepare the cherries.
3
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.
butter2 tablespoonsgarlic (chopped)2 clovesred wine1 cupfresh thyme (chopped)1 tablespoonfresh basil (chopped)2 tablespoonssalt and pepper (to taste)
4
Meanwhile, preheat the grill or a grill pan to high heat.
5
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.
olive oil2 tablespoons
6
Remove the steaks and allow to rest ⏱️ 5 minutes.
7
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!!
fresh burrata cheese8 ouncesolive oil2 tablespoons
Nutrition Facts
calories
413 kcal
fat Content
59 g
serving Size
1 serving
fiber Content
4 g
sugar Content
18 g
sodium Content
559 mg
protein Content
57 g
cholesterol Content
193 mg
carbohydrate Content
26 g
saturated Fat Content
26 g
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