Steak with cherry-red wine sauce
Steaks
I've made versions of this recipe several times since it was first published in the Washington Post; the sweet and tangy cherries are a perfect foil for the steak, and mustard gives it a real kick. While I usually start the steak on a hot stove and finish it under the broiler, this time I skipped the stove entirely and moved the broiler pan closer to the flame, which helped develop a crust on the meat. You can make this with any steak, but I've had success with "minute" (cube) steaks and ribeyes. For a 1-inch steak, allow 4-5 minutes per side for medium-rare.
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