Market is Denver's premier meat market and gourmet grocer, offering the finest fresh meats, imported foods, local produce and food education.
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

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