Have you tried roasting cherries yet?
I love a good, juicy steak that just oozes with rich taste all the way to it’s tender center. What better than to top it off with some warm baked fruit in a sweet glaze? This recipe for cherry steak has a quality you will relish!
I chose figs and cherries because I like to cook seasonal when I can, and also… those colors though! You really don’t need much as far as a marinade when it comes to this one. It’s all in the fruit! Coat the steak tips in balsamic vinegar, rosemary, pepper and a little sea salt. Set aside.
You will want to slice the figs and cherries in half. What takes the most time is pitting the cherries if that is not already done. Lay the fruit out on top of foil in a baking sheet and drizzle with olive oil and a little balsamic. Sprinkle with rosemary and roast in the oven at 425F for about 15 minutes. Add the walnuts in when there are less than 10 minutes left so you do not burn the nuts.
I personally love flavored balsamic vinegars, and my brand of choice is Pastamore. I used their dark sweet cherry balsamic for this recipe. You can of course use just regular since you already have the cherries. Nevertheless, I recommend it highly!
Arrange the meat on a plate and top with the roasted fruit and nuts. Serve immediately! We chose to put ours over a bed of cous-cous.
This cherry steak recipe perfectly combines sweet and savory flavors in to each bite. If you want to impress guests this is one gorgeous plate! Date night anyone?
If you like the idea of topping your meat of choice with roasted fruit (figs in particular) then I have an additional recipe for you! I made another balsamic glazed dinner but with chicken this time. A splash of red from beets makes this dish look just as divine! I would love to know your favorite between the two if you cook both and compare!