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?
Smoked Ancho Chile Salted Steaks with Drunken Burst Sweet Cherries + Burrata.
Servings: 4 Serving
Calories Per Serving: 883 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 1 dried ancho chile pepper finely crushed
- 2 tablespoons smoked salt
- 4 in of your favorite cut steaks I used bone- ribeye
- 2 tablespoons olive oil
- 8 ounces fresh burrata cheese
- 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
- 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!!
*When cherries are not in season, frozen cherries, fresh or dried figs, grapes, cherry tomatoes or really any fruit would work in their place.
I mean, is that even a question? You want the burrata…and the extra side of cherries. <– truth.