Beef Steak Salad with Dried Cherries

Beef Steak Salad with Dried Cherries

4
The Beef Checkoff 0

"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."

Ingredients 50 m {{adjustedServings}} servings 345 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 22.5 g
  • 35%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 441 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  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.
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Footnotes

  • Cook's Tip:┬áTo toast pine nuts or chopped walnuts, heat oven to 350 degrees F. Arrange nuts in even layer on baking pan; toast 7 to 8 minutes or until lightly browned, stirring occasionally.
  • This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.
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Reviews 4

  1. 4 Ratings

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shasty
8/31/2013

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.

MrsFisher0729
8/18/2013

We liked this. I wish the dressing were less like a marinade. I did like double dipping the meat in the flavorings.

ReneePaj
8/15/2013

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!