Summer Fruit Salsa and Pesto Hummus + Video
I feel like this is such a western recipe.
I mean, for one, steaks just seem so “cowboyish”, but the smoked ancho chile salt has me really thinking wild, wild west. Of course then I went and added a bunch of girly cherries, but I did kind of balance them with a big ole ball of burrata cheese (oh my gosh yes!! we can all jump for joy now!). Hmm, not sure how those two components fit into my whole wild, wild west thing I have going on in my head, BUT I am definitely making them fit because, umm, they totally steal the show.
Cherries for the win, burrata for the double win!!
Speaking of the wild west, today was the first day this summer I’ve seen horses out on the trail that I hike above our house. Last summer I saw them at least twice a week, however this summer I must be heading out at a different time. But today I saw them, and you guys, it was totally the highlight of my day! Granted it wouldn’t take much to be the highlight, as it pretty much stormed throughout the day. I also cleaned the kitchen for a good two hours and then got caught in the pouring rain and thunder while bringing the goats in from the field, so yeah, maybe you now get why the horses where totally the highlight of my day.
Although I did photograph some pretty stinkin delicious fall recipes. I know, fall… but it’s for a little project I am working on and apparently some people like to plan ahead…I wish I was better at that!
Err, well the food was really good, and the goats so sweet and cute, and any day that I get to come face to face with a horse is always a good one. They kind of just make me happy.
Just watching them glide through the woods stops me in my tracks, which if you know me, than you know that’s not easy to do. Normally I am in such a rush that I never stop to take a second and just look at my beautiful surroundings. But something about those horses, I think it’s their big, kind eyes and insanely large and muscular bodies. Anyway, my point is I was really happy to get to start my day off on a bright note…also, I think I REALLY want a horse…or maybe two…and most definitely a dog.
I better free up some time, that’s like having three kids and then some. I guess dreaming is good for now.
So umm, horses don’t really have anything to do with this steak…sorry about that. But I was trying to tie in the whole wild, wild west thing. Thinking maybe that just played into me rambling, I’ve really got to stop this.
The steak though (focus). I think I have said this before, but honestly steak is not really my favorite thing in the entire world. My mother CRAVES steak, especially during certain times of the month (uuhhh huhh) and you definitely know she is so preggers if you she needs a burger, a steak and a beef taco three nights in a row. Or at least that’s how it was when she was pregnant with little Asher, but you know.
Me though? I can live without it and be totally cool, super happy actually. But since I aim to please I like to make a steak every now and again. But if you recall, when I make steak, I don’t just make steak. Hello, Surf and Turf: Steak and Lobster with Spicy Chimichurri Butter.
I do have to say though, these smoked ancho chile salted steaks top all other steaks recipes… like ever. No seriously – EVER.
It’s got absolutely everything to do with those drunken cherries and maybe a little to do with the burrata, but point is that it is KILLER.
All steak lovers…you must make this.
I think it’s pretty clear by now that I love cherries, but all summer long I have been scratching my head (well, not really, but you know what I mean) about how to cook with them in a savory way. For some reason dark cherries just seemed like they would pair really well with some red meat. Pretty sure my mind just put together red cherries with red meat, but whatever, it worked.
It’s just a really simple and basic red wine/balsamic cherry sauce, but it makes all the difference. Like you could totally overcook your steak and it would not matter. All that would matter was this sauce. Ok and that ancho chili rub that adds a salty spiciness to the sweetness of the cherries. Honestly, it’s total perfection. Especially if you are a steak lover. Even if you dislike cherries, I still highly suggest giving this a try. When they are cooked down and swimming in red wine (hello that’s reason enough) they give off a whole new vibe.
Just trust me on this one. DO IT.
Oh and about that burrata, yeah, I know it is not necessary, but really, why would you ever not want a ball of burrata next to your steak?
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I mean, is that even a question? You want the burrata…and the extra side of cherries. <– truth.
This came out very good with a few tweaks. I used frozen, thawed, dark cherries drained and patted dry. It took much longer to cook down into a thicker sauce. The cherries weren’t very sweet so I added a few tbs of sugar. After those 2 tweaks, it was delicious. Would love to try fresh cherries but I’ve never seen pitted fresh cherries. Loved the smoked salt and ancho chili pepper! Will definitely make this again.
Happy Monday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xT
If you were to recommend a side to make with this dish, what would you recommend?
Here are a few recipes you might enjoy:
Please let me know if you have any other questions! xT
I made this for my family last night…THIS recipe is a winner!!! Will definitely make again.
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
Shut the front door! This is upper echelon steak status. The sweetness of the cherries, the fat of the steak, the butteriness of the burrata, and the spice from the ancho – so. well. balanced. A summer favorite with a couple bottles of Bordeaux on the porch.
Happy Sunday! So glad to hear you enjoyed this recipe, thanks a lot for making it! xxT
OMG! Went to look for something to do with the NY Steaks that I had. I saw this recipe and realized I had cherries, and everything else for the recipe, on hand. This was delicious!! My husband who is only interested in cherries if they are fresh, was surprised to love this sauce with his steak. The depth of flavor is so good! And it’s easy to make. Thank you, Tieghan for another yummy and easy recipe!
Thank you Lisa!! I am so happy you tried this and loved it! xTieghan
You know…there is a fabulous horse barn right around the mountain from you! Ptarmigan Ranch in Dillon Valley. Go visit and meet Lynn -she’s wonderful and will have you up on a horse in no time!
Ps-this steak looks outstanding!
As usual this looks amazing. Your photos are a gorgeous and I love the food combo here. Think my husband will be smiling soon.
Thought that cheese was ice cream at first haha looks SO good!
Now this is a steak! And that side of burrata – so, so good!
Love the idea of cherries and burrata! The recipe lists 2/4 cup balsamic vinegar–did you mean 1/2 or something else? Thanks!
I meant 1/2 cup, thanks for point that out! Enjoy!
Fancy shmancy! This looks gorgeous. I am a huge fan of burrata, and I love cherries, but I’ve never thought of this combo before. Very fun!
How beautiful! Never thought of putting cherries with steak!
This looks to die for, Tieghan! MMMMmmmm!
This has gotta be the fanciest cowboy meal that my eyeballs have every peeped! That sauce though, I can definitely see myself pouring that on ALL the things…face included! Pinning!
I always avoid eating beef if I can – I really do not like the flavour – but after this, I dunno if I can afford NOT to try this one… I’m salivating and just had breakfast!!