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Grilled Pepper Steak with Sweet-Tart Cherry Sauce

The next time you are in the mood for a good steak, here is a grilled pepper steak you will love.


  • 1 cup Cabernet or Merlot wine
  • 1 cup Sonoma® Sweet-Tart Cherries
  • 1/4 cup red current jelly
  • 4 filet mignon steaks
  • 1/2 teaspoon sea salt
  • 1-2 tablespoons cracked peppercorns

Light the coals of an outdoor grill. Combine the wine, cherries, and red current jelly in a saucepan. Bring to a boil, reduce heat to medium, cover, and cook for 10 minutes. Remove the cover and mash the cherries with a potato masher. Continue to cook uncovered until most of the liquid has evaporated.

Season the steaks with salt and rub with the cracked pepper. When the coals are ready, grill the steaks for 3-4 minutes on each side or until cooked to desired degree of doneness. Serve the steaks with the cherry sauce spooned on top.

Prep Time: 10 mins

Yield: 4 servings

Cook Time: 20 mins

Credit: Sonoma Dried Tomatos

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