Beef Steak Salad with Dried Cherries

Beef Steak Salad with Dried Cherries

4 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    50 m
Recipe by  Beef, It's What's for Dinner

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

Share It

Reviews (4)

Rate This Recipe
shasty
1

shasty

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
1

MrsFisher0729

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

ReneePaj
1

ReneePaj

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!

More Reviews

Similar Recipes

Confetti Beef Taco Salad
(12)

Confetti Beef Taco Salad

Beef and Pasta Skillet Primavera
(10)

Beef and Pasta Skillet Primavera

Beef and Blue Cheese Stuffed Mushrooms
(10)

Beef and Blue Cheese Stuffed Mushrooms

Grilled Steak and Asian Noodle Salad
(8)

Grilled Steak and Asian Noodle Salad

Maple-Balsamic Marinated Steak with Grilled Pear Salad
(7)

Maple-Balsamic Marinated Steak with Grilled Pear Salad

Grilled Steak and Fresh Mozzarella Flatbread
(5)

Grilled Steak and Fresh Mozzarella Flatbread

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Confetti Beef Taco Salad

>

next recipe:

Cajun Beef Southwestern Salad