1

Rib eye steak, 4 oz, butterflyed

1/4

cup balsamic vinegar

1

cup Cabernet wine

1/2

cup sugar

1/2

tsp. mustard seed

2

strips lemon zest

2

sticks cinnamon

1

cup dark sweet cherries (fresh, frozen or canned)

1. Combine vinegar, wine, sugar, mustard seed, lemon zest and cinnamon sticks together in a saucepan. Simmer over medium heat for 10 minutes.

2. Pour 3/4-cup of the sauce mixture into a resealable bag. Add steaks to bag, seal well. Turn to coat steaks and marinade in the refrigerator for 30 minutes to 2 hours.

3. Strain remaining wine mixture, pour back into sauce pan and add cherries. Place mixture in refrigerator while steaks marinade.

4. Place steaks on grill over medium high coals. Grill for 4 minutes per side for medium-rare, turning once.

5. While steaks are cooking bring wine sauce to a simmer for 5 minutes to reheat. Serve steaks with sauce.