Cherry-Balsamic Sirloin

Halve, peel, and thinly slice shallot. Toss on a piece of foil with a drizzle of olive oil, half the vinegar, salt, and pepper. Cinch into a packet and place on baking sheet with potatoes. Roast on middle rack until tender, about 30 minutes.

Meanwhile, trim and halve Brussels sprouts. Toss on a separate baking sheet with a large drizzle of oil, salt, and pepper. Arrange cut sides down and roast on top rack until tender and slightly crispy, 15-20 minutes.

Pat steak dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add steak and cook until browned on first side, 3-6 minutes. Flip and add 1 TBSP butter to pan. Cook until steak reaches desired doneness, 3-6 minutes more. Turn off heat; transfer to a cutting board to rest.

Heat a drizzle of olive oil in same pan over medium-high heat. Add cherries and cook until slightly softened, about 30 seconds. Stir in preserves, demi-glace, ¼ cup water (⅓ cup for 4 servings), and remaining vinegar. Simmer until thickened, 3-5 minutes. Turn off heat. Stir in 1 TBSP butter and any resting juices from steak. Season with pepper.