- 1 beef top sirloin steak, cut 1 inch thick
- 4 small heads Boston lettuce, torn
- 1/2 cup dried cherries or dried cranberries
- 1/4 cup crumbled blue cheese
- 1/4 cup pine nuts or coarsely chopped walnuts, toasted (optional)
- Dressing:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Combine dressing ingredients in medium bowl. Remove and reserve 1/3 cup; cover and refrigerate.
- 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.
- Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
- Combine lettuce and reserved dressing in large bowl; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts, as desired. Serve immediately.