beef steak salad with dried cherries
Sirloin steak meets dried cherries, blue cheese and walnuts in a salad that’s big on flavor.
- 1 beef Top Sirloin Steak boneless, cut 1 inch thick (about 1 pound)
- 4 small or 2 medium heads of 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)
- 1/2 teaspoon salt, or more to taste
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon ground black pepper
Combine dressing ingredients in medium bowl. Remove and reserve 1/3 cup; cover and refrigerate.
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.
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.
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 per serving: 373 calories; 21 g fat (5 g saturated fat; 12 g monounsaturated fat); 56 mg cholesterol; 323 mg sodium; 15 g carbohydrate; 5.1 g fiber; 29 g protein; 7.8 mg niacin; 0.7 mg vitamin B6; 1.6 mcg vitamin B12; 3.3 mg iron; 32.3 mcg selenium; 5.3 mg zinc; 107.3 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.