Beef Sirloin Salad with Dried Cherries

Ingredients:

• 1 boneless beef top sirloin steak, cut 1 inch thick (approx. 1 ¼ pounds)
• 4 small or 2 medium heads Boston lettuce, torn (approx. 8 cups)
• ½ cup crumbled blue cheese
• ½ cup dried cherries or dried cranberries
• ½ cup pine nuts or coarsely chopped walnuts, toasted

 Dressing:

• ½ cup olive oil
• ¼ cup red wine vinegar
• 2 cloves garlic, crushed
• 1 teaspoon salt
• ¾ teaspoon pepper

 Instructions:

1. In medium bowl, whisk together dressing ingredients. Remove and reserve ½ cup; cover and refrigerate.
2. Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8 to ¼-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 (½ 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.

Makes 4 servings
Recipe and photo taken from www.beefitswhatsfordinner.com.

{ Close Window }