Gluten Free Steaks with Cherry Gorgonzola Sauce
If you’re like me, you just may find yourself in the position of needing to make some fancy schmancy dinner for someone special every once in a while. You picked the date, invited your guests, planned an amazing menu, and figured on having the whole day to do nothing but cook, set a pretty table, take a bubble bath, and in general have a lovely dinner set on a lovely table looking as lovely as can be.
And then … life gets in the way. The dog throws up, the kids come down with the sniffles, you break your favorite vase, the store is all out of duck confit (or some other unusual ingredient the recipe you picked absolutely must have), the florist delivers a funeral wreath instead of the arrangement you ordered or any host of other things go wrong.
And instead of having all day to make dinner, you are left with about an hour and a half or so.
The trick is not to panic, toss your original plan out, and come up with a new one.
This Gluten Free Steaks with Cherry Gorgonzola Sauce recipe is quick, easy, and fancy schmancy enough for even your in-laws.
Recipe notes: How thick your steaks are will determine cooking time – if yours are thicker, they may need an extra minute or two of cooking time. I like to use natural maraschino cherries in this recipe. If you are dairy free, you can omit the cheese and the recipe is still fabulous.
- 1 (14 ounce) jar maraschino cherries without stems
- ½ cup maraschino cherry liquid
- 4 4 - 5-ounces each sirloin steaks
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup balsamic vinegar
- 1 cup gluten free beef stock
- 1 teaspoon fresh thyme leaves
- ½ cup crumbled Gorgonzola cheese
Pour off the liquid from the cherries, reserving ½ cup. Cut the cherries in quarters.
Brush both sides of the steaks with olive oil and sprinkle with the salt and pepper. Heat a large skillet over medium-high heat for 1 minute. Place the steaks in the hot skillet and let cook undisturbed for 3 - 4 minutes. Flip the steaks and cook for another 3 - 4 minutes (for medium rare). Remove the steaks from the skillet to a plate and cover with foil to keep warm.
Pour the balsamic vinegar into the hot skillet and stir to deglaze the pan. Add the ½ cup reserved cherry liquid, the beef stock, quartered cherries and the thyme. Raise heat to high and cook, uncovered, for 8 – 10 minutes or until the liquid has reduced to the consistency of light syrup. Stir in any juices that have accumulated from the steaks.
Serve the steaks with the cherry sauce on top and sprinkle on the crumbled Gorgonzola.
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