Description

This Cherry-Balsamic Sirloin recipe offers a sophisticated and flavorful twist on classic steak, featuring a luscious cherry and balsamic glaze that beautifully complements the juicy, tender sirloin. Perfect for an elegant dinner, this dish balances savory and sweet notes with fresh herbs and a hint of honey, making it a crowd-pleaser that’s easy to prepare on the stovetop.

Ingredients

Scale

Steak

1½ pounds sirloin steak
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon black pepper

Cherry-Balsamic Sauce

1 cup fresh or frozen pitted cherries (halved)
¼ cup balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 clove garlic (minced)
1 teaspoon fresh thyme leaves (or ¼ teaspoon dried)
1 tablespoon butter

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Instructions

Prepare the Steak: Let the sirloin sit at room temperature for 20 minutes to ensure even cooking. Pat it dry thoroughly and season both sides evenly with salt and black pepper.
Sear the Steak: Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the steak in the skillet and sear for 4 to 5 minutes on each side for medium-rare doneness, or until it reaches your preferred level of cooking.
Rest the Steak: Transfer the cooked steak to a plate and tent it loosely with foil. Allow it to rest for a few minutes so the juices can redistribute.
Make the Cherry-Balsamic Sauce: Reduce the skillet heat to medium. Add the cherries, balsamic vinegar, honey, Dijon mustard, minced garlic, and thyme to the skillet. Stir and simmer gently for 5 to 7 minutes, stirring occasionally, until the cherries have softened and the sauce has thickened slightly.
Finish the Sauce: Stir in the butter until melted and incorporated, giving the sauce a rich, glossy finish.
Serve: Slice the rested steak against the grain. Spoon the warm cherry-balsamic sauce over the slices and serve immediately for a delicious and elegant meal.

Notes

This dish pairs beautifully with roasted potatoes or garlic mashed cauliflower for a complete meal.
You can substitute sirloin with ribeye or strip steak, but adjust cooking time based on thickness to achieve desired doneness.
If fresh cherries are unavailable, frozen cherries can be used without thawing, saving prep time.