(recipe developed by Chef Preston Williams)
We may complain about hot, sticky summers, it’s that type of weather that allows farmers to produce a bounty of amazing produce–like plump, juicy strawberries. During peak growing season, you can “pick your own”, grab a basket at your local farmers market or, at other times of the year, get some at your neighborhood grocery store. This recipe is a nice twist on traditional uses for this fabulous fruit and brings a new dimension to your average steak dinner!
2 lean steaks (5 to 6 ounces each),
— trim off any extra fat
1 tblsp butter
1 small onion, minced
1 tsp garlic, minced
1/2 cup dark rum
1 cup beef stock
¼ cup molasses
2 tsp chipotle peppers in adobo sauce, pureed
1/4 cup fresh strawberries, pureed
Preheat oven to 350 degrees.
In a skillet, sear the steaks on each side, and then put the skillet in the oven, cooking the steaks to your desired degree of doneness. (About 3-4 minutes for medium rare.)
Once the steak is done, put it on a plate and cover loosely with foil. While the steak rests, add the butter to the same skillet in which you cooked the steak and sauté the onion on medium heat until translucent (about 3 minutes). Add the garlic and sauté just until fragrant. Add the rum and cook until reduced for 2 to 3 minutes. Next, add the stock and simmer for about 5 minutes. Then, add the peppers and molasses and cook until reduced by half. Add the pureed strawberries last, and cook until they are incorporated and warmed through.
Plate your steak and spoon the sauce on top. Enjoy!