Ingredients
- 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)
Dressing:
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- Combine dressing ingredients in medium bowl. Remove and reserve 1/3 cup; cover and refrigerate.
- 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 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.
Yields: 4 Servings
To grill, place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated, gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Slice steak.
To toast pine nuts or chopped walnuts, heat oven to 350°F. Arrange nuts in even layer on baking pan; 7 to 8 minutes or until lightly browned, stirring occasionally.
