Beef Steak Salad with Dried Cherries
Ingredients icon 10 Ingredients
Servings icon Makes 4 servings
Time icon 15 to 20 minutes


  • 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


  1. Combine dressing ingredients in medium bowl. Remove and reserve 1/3 cup; cover and refrigerate.

  2. 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.

  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.

  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.

Nutrition Information

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.

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