This June, Lesley and I missed our first monthly dinner. We both had it marked in our planners, but somehow the day came and went without either of us noticing. It wasn’t until we were planning for vacation that we noticed our error. The horror! Luckily, it was vacation month, and we got plenty of together time. We also had some great food on vacation–some of which was inspired by the plentiful Michigan cherry fields. So, when it came time for dinner this month, I thought we might as well reminisce a bit and take a taste trip back to Michigan.
This was by far one of the hardest meals for me to plan for. Sweet and savory isn’t something that readily comes to mind as tasty for me, and I have absolutely no idea how cherry flavor plays together with other flavors. So I did my research and came up with the very best recipe I could. It turned out pretty good! If I were trying to impress someone, I would make it again. I also discovered the glory of white balsamic vinegar. So fun!
The steak dinner was preceded by cherry pesto cheese bombs, which was a recipe I found here with cherry added to it. I think these were Lesley’s favorite part of the whole dinner. They were pretty amazing. Dinner was followed by ricotta with a balsamic cherry sauce that was delicious. The recipe for that can be found here.
All in all, the food was good. The kids, on the other hand, were a hot mess. Lesley and I were both tired. Lesley had a busy day entertaining a friend who was in town, and I had had a very long week. It seemed as though the girls sensed our weakness and pulled out all their tricks. The volume in the house was unreasonable. They chased each other, hit each other (in good fun, but still!), and stole massive amounts of food from the kitchen. It wasn’t exactly the relaxing Saturday evening Lesley and I needed, but it was good nonetheless. After all, Sunday is the day for rest and relaxation anyway.
- 2 steaks
- 1/2 cup dark brown sugar
- 1/4 tsp ground thyme
- 1/4 tsp garlic powder
- 2 tbsp olive oil
- 1/3 cup lemon juice
- pepper and salt to taste
- 1 cup beef stock
- 1 tbsp olive oil
- 3/4 cup port
- 1/3 cup white balsamic vinegar
- 1 shallot
- 1 1/2 cups cherries, pitted and cut in half
- Mix all marinade ingredients together.
- Put steaks in a glass baking container and spoon marinade over top. Store in refrigerator for at least 2 hours.
- Grill to preferred temperature.
- Pit cherries and cut in half. Place in a bowl and set aside.
- In a skillet, cook shallots in olive oil until tender.
- Add remaining ingredients and simmer for at least 20 minutes.
- Spoon over steak and enjoy!