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
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; 189 kcal Calories from fat; 21 g Total Fat; 5 g Saturated Fat; 12 g Monounsaturated Fat; 56 mg Cholesterol; 323 mg Sodium; 15 g Total Carbohydrate; 5.1 g Dietary Fiber; 29 g Protein; 3.3 mg Iron; 7.8 mg Niacin; 0.7 mg Vitamin B6; 1.6 mcg Vitamin B12; 5.3 mg Zinc; 32.3 mcg Selenium; 107.3 mg Choline;