Beef Sirloin Salad with Dried Cherries Recipe

Beef Sirloin Salad with Dried Cherries Recipe

  • 1 1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
  • 8 cups torn Boston lettuce
  • 1/2 cup crumbled blue cheese
  • 1/2 cup dried cherries or dried cranberries
  • 1/2 cup pine nuts or coarsely chopped walnuts, toasted
  • Dressing:
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 cloves garlic, crushed
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  1. In medium bowl, whisk together dressing ingredients. Remove and reserve 1/2 cup; cover and refrigerate.
  2. Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8 to 1/4-inch thick strips. Add beef to remaining dressing; toss to coat. Cover and marinate in refrigerator 30 minutes.
  3. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon.
  4. In large bowl, combine lettuce and reserved dressing; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts. Serve immediately.
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