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.
Servings
4
Servings
4
Ingredients
Dressing
Salad
Instructions
Dressing
  1. Combine dressing ingredients in a medium bowl. Reserve 1/3 cup, cover, and refrigerate. Set remaining dressing aside.
Salad
  1. 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 for 30 minutes.
  2. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add half of the beef; stir-fry approx. 1–2 minutes or until outside surface of beef is no longer pink (do not overcook). Remove from skillet and repeat with remaining beef.
  3. Combine lettuce and reserved 1/3 cup dressing in a large bowl; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries, and nuts, as desired. Serve immediately.
Recipe Notes

Note: To grill, place beef steak on grid over medium, ash-covered coals. Grill, covered, approx. 11–15 minutes (over medium heat on preheated, gas grill, approx. 13–16 minutes) for medium-rare (145 degrees) to medium (160 degrees) doneness, turning occasionally. Let steak rest a few minutes and slice. To toast pine nuts or chopped walnuts, heat oven to 350 degrees. Arrange nuts in an even layer on baking pan and bake approx. 7–8 minutes or until lightly browned, stirring occasionally.

Recipe and photo courtesy of the Wisconsin Beef Council.