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Beef Steak Salad with Dried Cherries

A little bit sweet, a little bit savory, and a whole lotta nutritious. Tender sliced Sirloin Steak on a bed of fresh lettuce, topped with dried cherries, blue cheese and walnuts.

Featuring U.S. Beef

Ingredients

1	beef Top Sirloin Steak boneless, cut 1 inch thick (about 1 pound)
4	small or 2 medium 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 tsp	salt
1/2 tsp	pepper

Step 1
Combine dressing ingredients in medium bowl. Remove and reserve 1/3 cup; cover and refrigerate.
Step 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.
Step 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. Cook's Tip: To grill, place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated, gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Slice steak.
Step 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.

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Lunch, Meat, Quick Meals

Beef Steak Salad with Dried Cherries

Ingredients

Dressing

Step 1

Step 2

Step 3

Step 4

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