Earthy Delights Recipe

Sirloin Salad with Dried Cherries & Blue Cheese

Sirloin Salad with Dried Cherries & Blue Cheese
The dried cherries, pine nuts and blue cheese are a surprising combination that works together well with the red meat and fresh greens.

1 sirloin steak, about 1 inch thick (about 1 1/4 pounds)
2 bunches green leaf lettuce
1/2 cup crumbled blue cheese
1/2 cup dried cherries
1/2 cup pinenuts

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 cloves garlic, crushed
1 tsp. sea salt
3/4 tsp. fresh cracked pepper


Whisk together the dressing ingredients. Reserve 1/2 cup, cover and refrigerate the rest.

Trim all fat from the steak. Cut lengthwise in half and then crosswise into 1/4 inch strips or smaller. Add the beef to the half cup of dressing and toss to coat. Cover and marinate in the refrigerator for several hours.

Remove the beef from the marinade and discard the marinade.

Heat a large skillet over medium-high and add the beef strips. Cook for about 2 minutes, or until the outside is no longer pink. Do not overcook.


In a large bowl, combine the lettuce and reserved dressing, tossing to coat.

Place on 4 individual plates and arrange the beef over the lettuce. Sprinkle with cheese, cherries, and nuts. Serve immediately.