 |
|
|
|
|
Ingredients: |
| 1 |
|
boneless beef top sirloin steak, cut 1 inch thick (approx. 1-1/4 pounds) |
|
|
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 |
| |
Dressing |
|
|
|
| 1/2 |
|
cup olive oil |
| 1/4 |
|
cup red wine vinegar |
| 2 |
|
cloves garlic, crushed |
| 1 |
|
teaspoon salt |
| 3/4 |
|
teaspoon pepper |
|
|
|
Instructions: |
| 1. |
|
In medium bowl, whisk together dressing ingredients. Remove and reserve 1/2 cup; cover and refrigerate. |
| 2. |
|
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; 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 (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. |
| 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 |
|
| | |
| | Nutrition information per serving: 612 calories; 41 g protein; 16 g carbohydrate; 45 g fat;
6.1 mg iron; 796 mg sodium; 101 mg cholesterol. (Complete nutritionals available upon request.) |
