Simple Cherry Sangria Salsa With Steak Recipe

Name: Simple Cherry Sangria Salsa With Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound flank steak, preferably bison, but beef will do; generous pinch of kosher salt, divided; 1/4 teaspoon fresh milled pepper, black and pink peppercorns; grapeseed oil for pan; 3/4 cup sweet red cherries, halved; 3/4 cup white or yellow ripe peach, diced; 2 tablespoons vidalia or other sweet onion, minced; 1/4 cup fresh lime juice (sweet lime preferred); 1 tablespoon minced spearmint leaves; 1/4 cup aged artisan balsamic vinegar (Modena preferred); 1 teaspoon honey, tupelo or acacia preferred; 1 tiny splash of kirsch (like 1-2 tsp.); mint leaves for garnish

Servings: persons

1 pound flank steak, preferably bison, but beef will do
generous pinch of kosher salt, divided
1/4 teaspoon fresh milled pepper, black and pink peppercorns
grapeseed oil for pan
3/4 cup sweet red cherries, halved
3/4 cup white or yellow ripe peach, diced
2 tablespoons vidalia or other sweet onion, minced
1/4 cup fresh lime juice (sweet lime preferred)
1 tablespoon minced spearmint leaves
1/4 cup aged artisan balsamic vinegar (Modena preferred)
1 teaspoon honey, tupelo or acacia preferred
1 tiny splash of kirsch (like 1-2 tsp.)
mint leaves for garnish

1
In between parchment paper gently pound one side of the steak with the smooth side of a meat mallet; turn over and repeat to the other side. Don't flatten, but work the steak pretty well. Since this will not be marinaded, it needs work to tenderize. Then salt both sides of the steak and let rest for 40 minutes. If you refrigerate, just make sure to return the steak to room temperature before cooking.
2
In a bowl combine the cherries, peaches (skin on or off, your choice), and onions. Sprinkle in a little salt. Let rest for a few minutes. Then add the lime juice and mint.
3
Heat a spray of oil in a heavy frying/braising pan to high. When the pan has reached a sizzling stage, add the steak. Sear on one side for about 3 to 3 and a half minutes for bison, 3 and 1/2 to 4 for beef, depending upon the thickness. Turn over. Add the pepper to the top of the steak. Continue to cook for the other side the same way. If cooked to your satisfaction, remove to a platter and let rest for 10 minutes. Bison cooks quicker than beef.
4
Mix the honey and vinegar together. Deglaze the pan with this mix and reduce by half. If you want you can add a few cherries, peaches, and onions from the salsa to the sauce for added flavor. Add a little splash of the kirsch, then remove from heat.
5
Slice the meat cross grain into thin slices. Drizzle the reduced balsamic over the steak. Serve with the salsa on the side. Garnish with fresh mint.

321

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound flank steak, preferably bison, but beef will do, generous pinch of kosher salt, divided, 1/4 teaspoon fresh milled pepper, black and pink peppercorns, grapeseed oil for pan, and more.

Yes, Simple Cherry Sangria Salsa With Steak falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Simple Cherry Sangria Salsa With Steak

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