The Summer Fruit You’d Never Guess Pairs Perfectly with Steak

The Cherry on Top Your Steak Didn’t Know It Needed - For foodies who like their flavors bold, balanced, and a little unexpected

Steak in the summer? Absolutely. While most people think of it as a hearty cold-weather meal, steak holds its own when the heat’s on. Toss it on a grill, slice it over a salad, thread it onto a kebab—steak doesn’t sweat, even when you do.

But if you really want to take your summer steak game from “yeah, that’s good” to “whoa, what is that?”—it’s time to invite a surprise guest to the party: Bing cherries.

Yes. Cherries. The fruit you toss into pies, cocktails, or just eat straight from the bowl while pretending it’s a healthy snack. Turns out, those juicy little gems—especially the deep red, sweet-yet-tart Bing variety—are incredible with steak.

Why It Works

You already know steak loves bold flavors—smoky rubs, tangy sauces, herby marinades. But fruit? That’s a twist. Citrus like lemon or mandarin can brighten things up, sure, but cherries? They bring depth. Bing cherries aren’t sugary sweet—they’ve got this rich, almost wine-like vibe that pairs beautifully with beef’s natural umami. Their gentle tartness cuts through the fat without overpowering the meat. It’s a high-low flavor combo that just works.

How to Cherry-Boost Your Steak

There are a few ways to make cherries the star of your steak plate. Here are three foodie-approved options:

1. Simple Cherry Sauce (Quick & Classy)

Pit and slice your cherries, then simmer them with butter, lemon juice, garlic, a splash of vinegar, and salt and pepper. Reduce until glossy and spoon over a freshly grilled steak. It’s fast, it’s fancy, and it tastes like you spent way more time on it than you actually did.

2. Cherry Balsamic Reduction (For Your Inner Chef)

Let your cherries mingle with balsamic vinegar, shallots, and rosemary while your steak gets cozy in a balsamic marinade. Ten minutes of simmering and boom—an elevated steak moment that belongs on your feed.

3. Cherry & Red Wine Braise (Slow Food Vibes)

Got a tougher cut of beef? Brown it, then let it stew low and slow in beef broth, sliced cherries, Dijon mustard, pearl onions, balsamic, and thyme. The cherries break down, the steak turns melt-in-your-mouth tender, and the whole thing becomes the kind of dinner you cancel plans for.