Tonight's Dinner: Cherry balsamic steak tips

Jun 15, 2011 at 11:00 a.m. ET

Balsamic vinegar and cherries are delicious on their own, but their sweet, tart taste adds a wonderful flavor to the salty flavor of steak -- making a perfect meal whether you're dining alone or with friends.

I'm so happy when cherries are in season: they're delicious on their own, but they're even better dipped in chocolate, scooped over ice cream, or topping pancakes. You usually see cherries in fruit salads or as part of desserts, but they're especially yummy when cooked with meat.

While they're delicious over almost every kind of protein, my favorite is steak. There's just something about the saltiness of the steak that, when combined with the sweetness of the cherries, makes the perfect combination. Add to those two flavors a deliciously tart balsamic vinegar, and you've got a steak that's out of this world.

Cherry Balsamic Steak TIPS


  • 4 tablespoons cherry balsamic vinegar
  • 2 tablespoons cherry preserves
  • 1-1/2 pounds beef tenderloin, cut into 1-inch cubes
  • Salt and pepper to taste
  • 1 tablespoon olive oil


  1. In a large skillet, mix the vinegar and preserves over medium-high heat until syrupy and reduced to about 2 tablespoons, about 4 minutes. Transfer to a small bowl.
  2. Pat steak tips dry with paper towels and season with salt and pepper.
  3. Heat oil over medium-high heat in the same skillet. Add steak tips and cook until they are well browned all over, 6 to 8 minutes. Transfer to a serving platter, drizzle with cherry balsamic glaze and serve.

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