Sirloin Salad with Dry Cherries

1 boneless beef top sirloin steak, cut 1 inch thick (approximately 1 1/4 lbs)

4 small or 2 medium heads Boston lettuce, torn (approx. 8 cups)

½ c. crumbled blue cheese

½ c. dried cherries or 1 medium red apple, cored, cut into ½-inch pieces

½ c. pine nuts or coarsely chopped walnuts, toasted


½ c. olive oil

1/4 c. red wine vinegar

2 cloves garlic, crushed

1 tsp. salt

3/4 tsp. pepper

In medium bowl, whisk together dressing ingredients. Remove and reserve ½ c; cover and refrigerate. Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8 to 1/4-inch strips. Add beef to remaining dressing; toss too 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 (½ at a time) and stir-fry 1 to 2 minutes or until outside service 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. Makes 4 servings (serving size: 3 cups.)

Prepared by Cookie Hauser with the Beauregard Cattlemen's Association