You could buy your sweetheart the traditional box of chocolate covered cherries for Valentines Day or you can take it up a notch and cook it - in steak form. This may seem like an odd flavor combo for a piece of meat but it works beautifully, and it’s ideal and oh so fun for Valentine’s Day dinner at home. Sirloin is used in this recipe to make it a little more lean and healthy but you can use any piece of meat you prefer (flank and ribeye are also perfection). The chocolate dry rub makes it extra luscious with a hint of sweetness and richness from the cherry wine sauce. Cook up some simple sides, open a bottle of special red wine, and you have the perfect romantic dinner.
2 Servings
Steak:
1 ( 1 to 1 1/2 pound, 1 to 1 1/2 inch thick) premium sirloin steak
1 tablespoon good-quality cocoa powder
1 tablespoon brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly cracked pepper
2 tablespoons butter
Fleur de Sel, for finishing
Sauce:
1 shallot - peeled and thinly sliced
1 garlic clove - smashed
1 sprig rosemary
3/4 cup red wine
1 teaspoon sugar
1 cup fresh or frozen cherries - pitted, plus more to garnish
1 tablespoon butter
Kosher salt and freshly cracked pepper
Take the steak out of the refrigerator and using paper towels, completely pat it dry. On a large plate, mix together the cocoa powder and brown sugar. Sprinkle the meat evenly with the salt and pepper, pressing to adhere. Completely cover all sides of the steak in the dry rub. Let it sit at temperature for at least 30 minutes.
Place a large cast iron skillet in the oven and preheat to the highest temperature (480 to 500 degrees). Let the oven come to full temperature, then using an oven mitt, remove the pan and place over high heat on the stovetop for 2 to 3 minutes or until smoking. Place butter in the skillet, let melt, and swirl around to coat the bottom - continue using the oven mitt, the skillet will be extremely hot.
Transfer the steak from the plate to the skillet, placing flat down, and don’t move. Let cook for one minute then flip and let cook another minute. Flip one more time and transfer the skillet to the oven. Let steak cook for 4 to 6 minutes (medium-rare to medium, depending on your preference). Remove the skillet from the oven. Transfer the steak to a cutting board and cover with foil until ready to cut and serve.
Add the shallot to the pan drippings and cook over medium low heat until softened. Add the garlic clove, rosemary, wine, and sugar then lightly scrape the bottom of the pan with a wooden spoon, getting up some of the brown bits. Bring to a boil and let reduce to half - 5 to 7 minutes- adding the cherries halfway through. Take off the heat, swirl in the butter, and taste for seasoning. Add salt and pepper if needed. Slice the steak, place on a serving platter, and top with the cherry sauce and sprinkle with Fleur de Sel. Share and be cozy!