Beef Steak Salad with Dried Cherries

    Marinade time: 30 minutes Total recipe time: 15 to 20 minutes Makes 4 servings    

Ingredients

1. 1 beef top sirloin steak, cut 1 inch thick
2. 4 small or 2 medium heads Boston lettuce, torn
3. 1/2 cup dried cherries or dried cranberries
4. 1/4 cup crumbled blue cheese
5. 1/4 cup pine nuts or coarsely chopped walnuts, toasted (optional)

Dressing:
1. 1/4 cup olive oil
2. 1/4 cup red wine vinegar
3. 1 clove garlic, minced
4. 1/2 teaspoon salt
5. 1/2 teaspoon pepper

   

Instructions

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.

   

Nutritional Information Per Serving

 

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.

This recipe is an excellent source of fiber, protein, niacin, vitamin B₆, vitamin B₁₂, selenium, zinc and choline; and a good source of iron.

Source: www.beefitswhatsfordinner.com

OMG! That looks SOOOO GOOD! Thanks for the post. Gonna try that one.

That looks delicious! I could eat the computer screen, but I do not think that is considered a pureed food! Ha ha

Mmmmmmmm!

Gail

 That is right up my alley!  Thank you!

That looks so good. Mind if I copy it into the recipe forum I started (giving you credit for the post of course), unless you'd like to post yourself.

By all means. Credit the website and mention the Beef Checkoff, which funds that site/program. Meaning: "Paid for by your local cattle rancher" :-).

Yum!   Add a few crispy french fries into it and I'm SOLD :0

That's a thought. I'm not a bleu cheese fan, so I'd do it with feta or maybe extra sharp provolone.