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.

  • 20
    min
  • 4
    SERVINGS
  • 373
    Cal
  • 29 g
    Protein

Ingredients & Cooking

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 teaspoon salt
  • 1/2 teaspoon pepper

Cooking:

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

  2. 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 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.

Nutrition Information

Butcher Counter

Beef Steak Salad with Dried Cherries Top Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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