Peppered Sirloin Steaks with Cherry Sauce

Peppered Sirloin Steaks with Cherry Sauce

Ingredients:
1 tablespoon coarsely cracked black peppercorns
2 teaspoons caraway seeds
4 lean sirloin steaks (about 4 oz or 125 g each)
1 tablespoon olive oil
1 medium red onion, finely chopped
1 cup dry red wine
20 oz (600 g) frozen pitted sweet cherries, thawed, drained, and coarsely chopped
2 teaspoons Dijon mustard
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 cup chopped parsley

Directions:
1. In a shallow bowl, combine the peppercorns and caraway seeds. Dip the steaks in the spice mixture, pressing it into both sides.
2. In a large nonstick skillet, heat the oil over medium heat. Cook the steaks 3 minutes per side for medium-rare. Transfer to a platter and keep warm.
3. Add the onion to the skillet and sauté 4 minutes, until tender. Add the wine, increase the heat to high, and cook 2 minutes.
4. Stir in the cherries, mustard, vinegar, salt, and ginger. Cook 5 minutes, until the cherries are very tender.
5. Return the steaks to the skillet and cook 1 minute per side to heat through. Transfer to 4 plates.
6. Stir the parsley into the sauce and spoon over the steaks.