Smoked ancho chile salted steaks with drunken burst sweet cherries + burrata.

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I mean, for one, steaks just seem so “cowboyish”, but the smoked ancho chile salt has me really thinking wild, wild west. Of course then I went and added a bunch of girly cherries, but I did kind of balance them with a big ole ball of burrata cheese (oh my gosh yes!! we can all jump for joy now!). Hmm, not sure how those two components fit into my whole wild, wild west thing I have going on in my head, BUT I am definitely making them fit because, umm, they totally steal the show.

Cherries for the win, burrata for the double win!!

Speaking of the wild west, today was the first day this summer I’ve seen horses out on the trail that I hike above our house. Last summer I saw them at least twice a week, however this summer I must be heading out at a different time. But today I saw them, and you guys, it was totally the highlight of my day! Granted it wouldn’t take much to be the highlight, as it pretty much stormed throughout the day. I also cleaned the kitchen for a good two hours and then got caught in the pouring rain and thunder while bringing the goats in from the field, so yeah, maybe you now get why the horses where totally the highlight of my day.


  • 1 dried ancho chile pepper finely crushed
  • 2 tablespoons smoked salt
  • 4 in of your favorite cut steaks I used bone- ribeye
  • 2 tablespoons olive oil
  • 8 ounces fresh burrata cheese


  • 2 tablespoons butter
  • 1 small shallot chopped
  • 2 cloves garlic chopped
  • 2 cups fresh or frozen cherries pitted*
  • 1 cup red wine
  • 2/4 cup balsamic vinegar
  • 1 tablespoon fresh thyme chopped
  • 2 tablespoons fresh basil chopped
  • salt and pepper to taste

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