Minute steak with cherry-mustard glaze
Got this from the Washington Post, including the summary.
Summary:
I'm betting this will find a semi-permanent spot in any omnivore's weeknight rotation. The sauce is sweet and tart, thanks to dried cherries, winy elements and Dijon-style mustard; some of it is used to glaze the onions and the quick-cooking, lean steak, with more served at the finish.
Non-meat-eaters would like this sauce on a baked sweet potato or grilled portobello mushrooms. The meat can be cooked on a gas grill or under the broiler.
Serve on top of baby arugula leaves lightly dressed with olive oil.
4 servings
Ingredients:
1/4 cup red wine vinegar
1/4 cup water
1/2 cup dry red wine
1/2 cup dried tart cherries
1/2 cup sugar
3 medium red onions*
1 1/2 to 2 pounds thinly sliced top-round minute steak, cut into serving-size pieces**
Salt
Freshly ground black pepper
1 tablespoon Dijon-style mustard
Directions:
Combine the vinegar, water, red wine, dried cherries and sugar over medium-high heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat and let rest for 3 minutes.
Meanwhile, cut the onions into rings about 1/2 inch thick. Season the beef generously on both sides with salt and pepper.
Transfer the cherry mixture to a blender or food processor and puree to form a thick, almost-smooth sauce. Add the mustard and pulse to combine; season with salt and pepper to taste. Reserve about 1/2 cup of the sauce and place the remaining sauce in a large mixing bowl. Add the onions; toss to coat evenly.
When ready to cook, preheat a large grill pan over high heat. Use tongs to transfer the onion rings to the grill pan and cook for 2 minutes, turning them over once.
Meanwhile, add the beef to the sauce in the mixing bowl and turn to coat on both sides. Move the onion rings aside in the grill pan and use tongs to add the beef to the pan. Cook for 2 minutes, then turn the meat and onions over and cook for 2 to 4 minutes, moving them around in the pan, until evenly done.
To serve, drizzle the reserved sauce over the beef; divide among individual plates, along with the onions. Serve hot.
*We used 2 large onions
**We couldn't find this beef, so we used stew beef and cut it smaller. I think next time we'd get a steak or filet and slice it up.
Recipe Source:
Adapted from "Rocco's Real Life Recipes: Fast Flavor for Every Day," by Rocco Dispirito (Meredith Books, 2007).
Summary:
I'm betting this will find a semi-permanent spot in any omnivore's weeknight rotation. The sauce is sweet and tart, thanks to dried cherries, winy elements and Dijon-style mustard; some of it is used to glaze the onions and the quick-cooking, lean steak, with more served at the finish.
Non-meat-eaters would like this sauce on a baked sweet potato or grilled portobello mushrooms. The meat can be cooked on a gas grill or under the broiler.
Serve on top of baby arugula leaves lightly dressed with olive oil.
4 servings
Ingredients:
1/4 cup red wine vinegar
1/4 cup water
1/2 cup dry red wine
1/2 cup dried tart cherries
1/2 cup sugar
3 medium red onions*
1 1/2 to 2 pounds thinly sliced top-round minute steak, cut into serving-size pieces**
Salt
Freshly ground black pepper
1 tablespoon Dijon-style mustard
Directions:
Combine the vinegar, water, red wine, dried cherries and sugar over medium-high heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat and let rest for 3 minutes.
Meanwhile, cut the onions into rings about 1/2 inch thick. Season the beef generously on both sides with salt and pepper.
Transfer the cherry mixture to a blender or food processor and puree to form a thick, almost-smooth sauce. Add the mustard and pulse to combine; season with salt and pepper to taste. Reserve about 1/2 cup of the sauce and place the remaining sauce in a large mixing bowl. Add the onions; toss to coat evenly.
When ready to cook, preheat a large grill pan over high heat. Use tongs to transfer the onion rings to the grill pan and cook for 2 minutes, turning them over once.
Meanwhile, add the beef to the sauce in the mixing bowl and turn to coat on both sides. Move the onion rings aside in the grill pan and use tongs to add the beef to the pan. Cook for 2 minutes, then turn the meat and onions over and cook for 2 to 4 minutes, moving them around in the pan, until evenly done.
To serve, drizzle the reserved sauce over the beef; divide among individual plates, along with the onions. Serve hot.
*We used 2 large onions
**We couldn't find this beef, so we used stew beef and cut it smaller. I think next time we'd get a steak or filet and slice it up.
Recipe Source:
Adapted from "Rocco's Real Life Recipes: Fast Flavor for Every Day," by Rocco Dispirito (Meredith Books, 2007).
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