By Rivka Friedman
Adapted from The Washington Post
1/4 cup red wine vinegar
1/4 cup water
1/2 cup dry red wine
1/2 cup dried tart cherries
1/2 cup sugar
3 medium red onions
1 1/2 to 2 pounds thinly sliced top‐round minute steak, cut into serving‐size pieces
Freshly ground black pepper
1 tablespoon Dijon‐style mustard (optional)
Combine the vinegar, water, red wine, dried
cherries and sugar over medium‐high heat.
Bring to a boil, stirring to dissolve the sugar,
then remove from the heat and let rest for 3
Meanwhile, cut the onions into rings about 1/2
inch thick. Season the beef generously on both
sides with pepper.
Transfer the cherry mixture to a blender or food processor and puree to form a thick, almost smooth sauce. (I skipped this step, and rather preferred the lovely soft texture that the cherries added to the sauce.) Add the mustard and pulse to combine; season with salt and pepper to taste. Reserve about 1/2 cup of the sauce and place the remaining sauce in a large mixing bowl. Add the onions; toss to coat evenly.
When ready to cook, preheat a large grill pan over high heat. Use tongs to transfer the onion rings to the grill pan and cook for 2 minutes, turning them over once.
Meanwhile, add the beef to the sauce in the mixing bowl and turn to coat on both sides. Move the onion rings aside in the grill pan and use tongs to add the beef to the pan. Cook for 2 minutes, then turn the meat and onions over and cook for 2 to 4 minutes, moving them around in the pan, until evenly done.
To serve, drizzle the reserved sauce over the beef; divide among individual plates, along with the onions.
Rivka Friedman is a native Washingtonian, back in her home town after stints in Manhattan and Jerusalem. She spends the lion's share of her free time cooking up a storm and making pottery in which to serve said cooking. With whatever time remains, Rivka maintains a food blog, NotDerbyPie, where she catalogs her cooking adventures and posts photos that'll make you hungry.