Ingredients Jump to Instructions ↓

  1. 1 1/4 pounds boneless beef top sirloin steak, cut 1 inch thick 8 cups torn Boston lettuce

  2. 1/2 cup crumbled blue cheese

  3. 1/2 cup dried cherries or dried cranberries

  4. 1/2 cup pine nuts or coarsely chopped walnuts, toasted Dressing:

  5. 1/2 cup olive oil

  6. 1/4 cup red wine vinegar

  7. 2 cloves garlic, crushed

  8. 1 teaspoon salt

  9. 3/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. In medium bowl, whisk together dressing ingredients. Remove and reserve 1/2 cup; cover and refrigerate. Trim fat from beef steak. 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 beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon. In large bowl, combine lettuce and reserved dressing; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts. Serve immediately.


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