Beef Sirloin Salad with Dried Cherries
Source of Recipe
This recipe from the National Cattlemen's Beef Association
Recipe Introduction
makes 4 servings.
List of Ingredients
Dressing:
- 1/2cup olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, minced
- 1 tsp salt
- 3/4 tsp pepper
Salad:
- 1 boneless beef top sirloin steak, cut 1 inch thick (about 1 lbs)
- 4 small or 2 medium heads Boston lettuce, torn (about 8 cups)
- 1/2 cup crumbled blue cheese
- 1/2 cup dried cherries
- 1/2 cup pine nuts or coarsely chopped walnuts, toasted (see note)
Recipe
Whisk dressing ingredients in medium bowl until blended. Remove and
reserve cup.
Cut beef steak lengthwise in half, 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.
Remove beef from marinade; discard marinade. Heat large nonstick skillet
over medium-high heat until hot. Add half of beef; stir-fry 1 to 2
minutes or until outside surface of beef is no longer pink. Remove from
skillet. Repeat with remaining beef.
Combine lettuce and reserved dressing in large bowl; toss to coat.
Divide among 4 plates. Arrange beef evenly on lettuce; sprinkle with
cheese, cherries and nuts.
Note: To toast nuts, heat oven to 350 degrees. Place nuts in single
layer in baking pan. Bake 7-8 minutes or until lightly browned, stirring
occasionally.
Per serving: 623 calories; 42 g protein; 15 g carbohydrate; 46 g fat;
802 mg sodium; 107 mg cholesterol; 5.7 mg niacin; 0.6 mg vitamin B6; 3.2
mcg vitamin B12; 6.1 mg iron; 8.4 mg zinc
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