“A little bit sweet, a little bit savory, and a whole lotta nutritious. Tender sliced Sirloin Steak on a bed of fresh lettuce, topped with dried cherries, blue cheese, and walnuts.”
– BeefItsWhatsForDinner.com
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 dired 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
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COOKING:
1. Combine dressing ingredients in medium bowl. Remove and reserve 1/3 cup; cover and refrigerate.
2. 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 refigerator 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 1-2 minutes or until outside surface of beef is no longer pink. (Do not overcook). Remove from skillet. Repeat with remaining beef.
Cook’s Tip: To grill, place beef steak on grid over medium, ash-covered coals. Grill, covered, 11-15 minutes (over medium heat on preheated, gas grill, 13-16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Slice steak.
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.
Cook’s Tip: To toast pine nuts or chopped walnuts, heat oven to 350°F. Arrange nuts in even layer on baking pan; 7-8 minutes or until lightly browned, stirring occasionally.
SAFE HANDLING TIPS:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
- Refrigerate food promptly.