Beef Sirloin Salad with Dried Cherries Print Email

Tony's Cabernet Sauvignon or Balsamic Vinaigrette - or make your own simple vinaigrette:
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, crushed
1 teaspoon salt
3/4 teaspoon pepper

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

If using Tony's dressing, skip next step.

In medium bowl, whisk together dressing ingredients. Remove and reserve 1/2 cup; cover and refrigerate.

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 (about 1/4 cup); toss to coat. Cover and marinate in refrigerator for at least 30 minutes.

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. Can also be briefly grilled on a fine grate or grill topper.

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