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Ingredients
- 2 lb top blade steaks, cut into 4 ounce pcs
- 1/4 c. balsamic vinegar
- 1 c. Cabernet Sauvignon wine
- 1/2 c. sugar
- 1/2 tsp mustard seed
- 2 x strips lemon zest
- 2 stk cinnamon
- 1 c. dark sweet cherries (fresh, frzn or possibly canned)
Directions
- Combine vinegar, wine, sugar, mustard seed, lemon zest and cinnamon sticks together in a saucepan and simmer over medium heat for approximately 10 min.
- Pour 3/4 c. of the sauce mix into a resealable bag or possibly tupperware container.
- Add in steaks, seal well and flip to coat steaks in marinade.
- Chill for at least 30 min.
- Strain remaining wine mix, pour back into sauce pan and add in cherries.
- Place mix in refrigerator while steaks marinade.
- Place steaks on grill over medium high coals.
- Grill for 4 min per side for medium-rare, turning once.
- While steaks are cooking bring wine sauce to a simmer for 5 min to reheat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 314g | |
| Recipe makes 4 servings | |
| Calories 636 | |
| Calories from Fat 323 | 51% |
| Total Fat 35.84g | 45% |
| Saturated Fat 14.38g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 129mg | 5% |
| Potassium 589mg | 17% |
| Total Carbs 34.44g | 9% |
| Dietary Fiber 0.7g | 2% |
| Sugars 31.46g | 21% |
| Protein 32.08g | 51% |
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