Beef Steak Salad with Dried Cherries

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

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)

• 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 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.
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.
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.