-
1
Set a rack 3 inches from your broiler and preheat. In a small pot over medium-high heat, combine the vinegar, water, red wine, dried cherries and sugar. Bring to a boil, stirring to dissolve the sugar, then remove from the heat and let rest for 3 minutes.
-
2
Meanwhile, dice the shallots and cut the onions into rings about 1/4 inch thick. Season the beef generously on both sides with salt and pepper.
-
3
At this point, you have two choices, You can either transfer the cherry mixture to a blender or food processor and puree to form a thick, almost-smooth sauce, or you can skip if you prefer a chunkier texture. Either way, add the mustard and pulse or stir to combine; season with salt and pepper to taste.
-
4
Pat steaks very, very dry, and season generously with salt and pepper on both sides. Transfer to pre-heated broiler pan and broil until medium rare, 4-5 minutes per side for 1-inch steaks.
-
5
While steaks are cooking, heat one tablespoons of olive oil in a saute pan over medium heat. Add shallots and cook until translucent, about 2 minutes. Add second tablespoon of olive oil and onion rings, and cook, stirring regularly, until golden, about 5 minutes.
-
6
At this point, if not before, steaks should have finished. Remove pan from broiler and transfer steaks to a cutting board, reserving any juices that have collected. Tent steaks with foil and let rest.
-
7
Add cherry mixture to onions and stir to combine. Add any collected juices from steaks as well. Turn heat to medium-high and cook about 3 minutes, until sauce comes together. Serve steaks with several spoonfuls of sauce on top, and plenty of mashed potatoes, spaetzel, or something else for sopping up the extra juices.
