- 1 pound tri-tip steak
- Salt and pepper, to taste
- 1/2 cup dried cherries
- 1/4 cup red wine
- 2 cups chopped rhubarb
- 1/4 cup chopped shallots
- 3 tablespoons brown sugar
- 2 sprigs fresh rosemary
- Splash of chicken stock (optional)
- 1 tablespoon balsamic vinegar
- 2 tablespoons butter, cut into pats
- 1 tablespoon high-heat oil
Pat steak dry and sprinkle generously with salt and pepper; let sit at room temperature for 30 to 45 minutes.
Meanwhile, combine cherries and wine in a saucepan. Bring to a simmer, then remove from the heat; let stand 10 minutes to soften. Add rhubarb, shallots, sugar, rosemary and chicken stock (depending on how much wine was absorbed by cherries); bring to a boil. Reduce heat and simmer until rhubarb is soft, 5 to 8 minutes. Remove from the heat and stir in vinegar and butter. Season with salt and pepper; keep warm.
Heat oil in a cast iron skillet over high heat. Carefully lay steak in the pan and cook for 5 minutes. Flip steak and cook for another 4 to 6 minutes (for medium-rare), or to doneness preference. Remove from the pan and brush with some of the rhubarb sauce. Cover and rest for 10 minutes before slicing against the grain. Serve immediately with remaining sauce.