Smoked Ancho Chile Salted Steaks with Drunken Burst Sweet Cherries + Burrata.
I feel like this is such a western recipe.
Foto: Half Baked Harvest
Bahan-bahan
- 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)
Langkah-langkah
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In a bowl, combine the crushed ancho chile pepper and smoked salt. Set aside.
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Remove the steak from the fridge and allow to sit on counter while you prepare the cherries.
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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.
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Meanwhile, preheat the grill or a grill pan to high heat.
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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.
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Remove the steaks and allow to rest 5 minutes.
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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!!
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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