Recipe by The Beef Checkoff
"Tender slices of marinated and stir-fried sirloin steak, dried cherries, pine nuts, and blue cheese are served on Boston lettuce for a memorable lunch or light supper."
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beef top sirloin steak, cut 1 inch thick
small heads Boston lettuce, torn
dried cherries or dried cranberries
crumbled blue cheese
pine nuts or coarsely chopped walnuts, toasted
red wine vinegar
I really liked this recipe. I changed a few things in this recipe only because it's what I had. I cut up bacon wrapped top sirloin. I had cut up romaine and green leaf lettuce so I used that in place of the Boston lettuce. I had feta cheese so I used that in place of the blue cheese.
The reserved marinade I added 1 tsp sugar and 3 tsp coarse ground mustard to make a more substantial dressing.
My whole family from 2-30+ loved this recipe. The flavors were great together. I recommend serving this meal deconstructed of you have picky eaters that way everyone gets a salad that they want more of.
We liked this. I wish the dressing were less like a marinade. I did like double dipping the meat in the flavorings.
Delicious! For the beef steak, I used a flat iron steak that I left whole and marinated in the vinaigrette, grilled it then sliced it thinly because we like our steak on the rare side. I also used candied walnuts. My son, who doesn't care for blue cheese, subbed goat cheese on his and loved it! The vinaigrette was zesty and was perfect with the sweet dried cherries. Such a quick and healthy meal! YUM!
YUMMMM! So easy, and a GREAT way to feed steak to a group without breaking the budget. I had to sub hearts of romaine for Boston bibb lettuce (grocery store was out) and I used a smoked blue cheese which was delicious. All of the flavors work perfectly together, I wouldn't change a thing. My 11 year old daughter loved it too--without the blue cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
Beef Steak Salad with Dried Cherries
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 203
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