When it comes to Valentine’s Day dinner, nothing says love like cooking something special at home—especially when it’s rooted in Wisconsin flavor. This tart cherry steak marinade brings together two things Wisconsinites know and love: locally raised beef and the bright, slightly sweet tang of cherries grown close to home.
This recipe is simple enough for a weeknight, but elevated enough to feel restaurant-worthy for a cozy night in.
Because this cherry marinade has natural acidity from tart cherry juice, it’s perfect for cuts like flank or sirloin. If you’re using a richer cut like a ribeye, less time is more. A short marinade of 2–8 hours adds a subtle flavor boost without softening the texture too much. You’ll still get that hint of cherry brightness while enhancing the already tender and flavorful ribeye.
Whether you’re celebrating with a partner, friends or just treating yourself, this recipe leans into bold flavors and a cast-iron sear that feels indulgent without being fussy. The result is a steak that’s rich, tender and kissed with cherry flavor—proof that you don’t have to leave the comfort of your kitchen for a memorable Valentine’s Day dinner.
Tart Cherry Steak Marinade
Ingredients
- 1 cup tart cherry juice
- 4 cloves minced garlic
- 1 Tbsp extra virgin olive oil
- salt and pepper
- Optional: Add one tablespoon of rosemary for a savory accent to the cherry flavor.
Instructions
- Combine all the ingredients in a ZipLock bag or shallow glass dish. Add 1½-2 pounds of steak to the marinade and coat on all sides. Marinate for 2-8 hours, or up to 24 hours.
- Before cooking, sprinkle salt and pepper on both sides of the steak.
- Cook the steak in a smoking-hot cast iron skillet with a high smoke point oil for 2–4 minutes per side.
- Add 2-3 tablespoons of butter, garlic cloves and herbs (thyme or rosemary). Baste the steak with the foaming butter for the last 1–2 minutes.