Beef Steak Salad with Dried Cherries

CategoryDifficultyBeginner
Yields4 Servings
Prep Time40 minsCook Time5 minsTotal Time45 mins
 1 lb top sirloin beef steak
 4 small or 2 medium heads Boston lettuce, torn
 ½ cup dried cherries or dried cranberries
 ¼ cup blue cheese, crumbled
 ¼ cup pine nuts or coarsely chopped walnuts, toasted (optional)
Dressing
 ¼ cup olive oil
 ¼ cup red wine vinegar
 1 clove garlic, minced
 ½ tsp salt
 ½ tsp freshly ground black pepper
1

Combine dressing ingredients in medium bowl. Remove and reserve 1/3 cup; cover and refrigerate.

2

Cut beef Top Sirloin 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 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.

4

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.

Cook's Tip: To toast pine nuts or chopped walnuts, heat oven to 350°F. Arrange nuts in even layer on baking pan; 7 to 8 minutes or until lightly browned, stirring occasionally.

Ingredients

 1 lb top sirloin beef steak
 4 small or 2 medium heads Boston lettuce, torn
 ½ cup dried cherries or dried cranberries
 ¼ cup blue cheese, crumbled
 ¼ cup pine nuts or coarsely chopped walnuts, toasted (optional)
Dressing
 ¼ cup olive oil
 ¼ cup red wine vinegar
 1 clove garlic, minced
 ½ tsp salt
 ½ tsp freshly ground black pepper

Directions

1

Combine dressing ingredients in medium bowl. Remove and reserve 1/3 cup; cover and refrigerate.

2

Cut beef Top Sirloin 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 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.

4

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.

Cook's Tip: To toast pine nuts or chopped walnuts, heat oven to 350°F. Arrange nuts in even layer on baking pan; 7 to 8 minutes or until lightly browned, stirring occasionally.

Beef Steak Salad with Dried Cherries
IngredientsDirections

Recipe and photography courtesy of Beef. It’s What’s For Dinner.