Steak is my favourite food. When I was growing up, we always had steak on Saturdays, and it’s a memory I’m so fond of. This recipe is a tribute to “steak Saturday.” You can replace the strip loin with other cuts of beef, such as T-bone or sirloin. If using other cuts, marinate overnight.

(image: tasteofhome.com)

Peppered Strip Loin with Cranberry Reduction
Ken Kostick, The $10 Gourmet: Restaurant-Quality Meals that Won’t Break Your Budget

2 strip loin steaks, 5 ounces each
2 Tablespoons olive oil
½ teaspoon sea salt
2 Tablespoons freshly ground black pepper, to coat the steaks
1 cup cranberry juice
2 Tablespoons cranberry jam
½ cup dried cranberries
2 Tablespoons balsamic vinegar
½ teaspoon ground black pepper, for the sauce

Brush the steaks with the oil. Coat them with the salt and pepper. Let stand for at least 30 minutes.

Grill the steaks on high heat for 5-6 minutes per side for medium doneness, or for 10-12 minutes per side if you prefer your steak well done.

Combine the cranberry juice, jam, dried cranberries, balsamic vinegar, and pepper in a large saucepan. Bring to a boil then reduce the heat. Simmer for 10-15 minutes, or until reduced by half. Serve on top of the steaks.

Serves 2.

MF&L Staff at Maine Food & Lifestyle magazine.