Hi Guys! Lets talk steaks! I’m not a huge steak eater…well, that’s not entirely true. I do love me a deliciously cooked steak. Medium-rare for me please. I just don’t eat big ol’ steaks that often. I buy them here and there, yet usually slice them up for sandwiches, wraps, salads, etc. Every now and then I crave a big chunk of meat and little to nothing else. That’s when I usually go to Whole Foods or my local butcher and buy a couple nicer steaks and grill them up. For the most part I’m a steak purest (is that the right word?). I like nothing on my steak but a generous sprinkling of salt and pepper. On occasion I get a hankering for an awesome demi-glace or even a whole grain mustard cream sauce to pour all over my meat, but this last time I wanted something a little more. Maybe it’s because there’s so much amazing produce in season right now, but cherries are where my head went…and you guys, I’m in love. This cherry compote is so good! The first time I made it I ended up only eating a little bit with my steak because I was too busy shoveling it into my mouth straight from the pan. It provided just enough of the sweet-tartness that I was looking for and the pistachios are like I texture paradise.
I think I’m most excited about the cherry-port compote as I’ve already decided it’s great on practically everything, both sweet and savory. I’ve topped my pork chops with it…yum, some toast for a mid-afternoon pick me up….totally hit the spot, and my homemade vanilla bean and brown sugar ice cream….this combo actually gave me a meltdown it was so good.
This Grilled New York Steak with a Cherry Port Compote is perfect for the 4th of July! Even if you cut the steaks out, make this compote and put it on errrrything. Enjoy! xx, Jenny
Grilled New York Strip Steaks with Cherry-Port Compote
2 tablespoons extra virgin olive oil
2 (1-1 1/4 inch thick) bone-in new york strip steaks, about 10-12 ounces each
salt and pepper to taste
1 tablespoon extra virgin olive oil
1 cup bing cherries, pitted and cut in half
2 sprigs thyme
1/3 cup white balsamic vinegar
3/4 cup port
3 tablespoons crushed and toasted pistachios, divided
salt and pepper to taste
1. 30 minutes before grilling, remove the steaks from refrigerator and let sit, covered, at room temperature.
2. Heat grill to high. Brush steaks on both sides with oil and season liberally with salt and pepper. Place steaks on the grill and cook until slightly charred, 4 to 5 minutes. Flip steaks and continue to grill 3 to 4 minutes for medium-rare (internal temp. of 135°F), 5 to 6 minutes for medium (140°F) or 8 to 9 minutes for medium-well (150°F). Transfer steaks to a cutting board tent loosely with foil and allow steaks to rest 10 minutes before slicing.
3. While the steaks rest, make the compote: Pour oil into a skillet and place over medium-high heat. Add cherries and thyme sprigs and sauté for 3 to 4 minutes. Deglaze the pan with vinegar and continue to cook until all liquid disappears, about 2 minutes. Add port and reduce heat to medium. Simmer until most of the liquid (about 2/3’s) has evaporated. Season with salt and pepper and stir in 1/2 the pistachios.
4. Before serving, top steaks with compote and finish with remaining crushed pistachios. Serve.