A few weeks back I shared my Sriracha Lime Chicken Chopped Salad and it’s become one of my most popular recipes of the month, and with us too. So much flavor. I love a salad that has tons of great flavor additions.
Last week I guest judged a fun event at my local Whole Foods, promoting their Cherry Chopped Fest (tons of great recipes + a pretty awesome cherry sale). They hooked me up with a ton of Cherries and I knew getting creative with them was going to be fun!
I started off with some seriously healthy Cherry Lemonade Popsicles, and decided I wanted something savory next. This cherry salsa would be awesome on top of some grilled chicken, seafood, and any other kind of meat you’d like. In the salad? They add a great sweetness and an awesome texture.
- 1 lb. grass-fed NY Strip Steak
- 2 tbsp extra-virgin olive oil, separate
- 1 clove garlic, crushed
- 1/2 lemon, juiced
- Dash Himalayan sea salt
- Dash Freshly ground pepper
- 1 tbsp grass-fed butter
- 2 cups cherries, pitted and chopped
- 2 tbsp fresh basil, chopped
- 1/3 cup red onion, finely chopped
- 1/4 cup balsamic vinegar
- Caramelized onions
- Sunflower Seeds
- Golden Raisins
- Any other additions you'd like!
- 1. In a bowl mix together oil, garlic, salt, pepper, and lemon
- 2. Pour mixture over steak and set aside
- 3. Make cherry salsa- in a bowl combine chopped cherries, onion, and basil
- 4. Heat balsamic in a skillet until it starts to bubble
- 5. Add cherry mixture and mix for 1 minute until cherries soak up balsamic
- 6. Remove, place in bowl and set aside
- 7. In a cast iron skillet*, heat oil until hot
- 8. Add steak and cook until desired likeness- 5-7 minutes on each side**
- 9. Once done, remove from heat and add butter to the top
- 10. Slice steak, assemble salad as desired, top with cherry salsa and serve
- *Cast iron skillet makes for a nice crisp outer layer to your steak
- **Cook time will depend on thickness and size of steak
- Top with a touch of some good balsamic vinegar
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