Cherry-Smoked Strip Steak (serve 4 oz. per person)- When you're grilling, don't forget smoke as an ingredient. Hickory, oak, apple, cherry, alder and mesquite wood produce subtly different but equally delectable smoke flavors. The species of wood matters less than how you add it to the fire: ideally in chip or chunk form, dosed gradually throughout the smoking process.
Roasted Pork Tenderloin with Balsamic-Cherry Sauce
(Use 1 1/2 lb. pork to serve 6) This 5-ingredient dish calls for frozen cherries (which are, admittedly, easier), but feel free to sub some of the gorgeous fresh cherries that are abundant at the market right now.
This recipe is designed specifically for grass-fed steak, which has less fat than grain-fed. The meat is pounded and seared quickly to ensure tenderness, and then served alongside smoky grilled ratatouille.