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Beef Steak Salad with Dried Cherries

A little bit sweet, a little bit savory, and a whole lotta nutritious. Tender sliced Sirloin Steak on a bed of fresh lettuce, topped with dried cherries, blue cheese and walnuts.

Beef Steak Salad with Dried Cherries

Cook Time: 20 Minutes

Servings: 4

Ingredients: 10

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Ingredients

Dressing:

Preparation

  1. Step 1

    Combine dressing ingredients in medium bowl. Remove and reserve 1/3 cup; cover and refrigerate.

  2. Step 2

    Cut beef Top Sirloin 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. Step 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.

    Cooking Tip: To grill, place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated, gas grill, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Slice steak.

  4. Step 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.

    Cooking Tip: To toast pine nuts or chopped walnuts, heat oven to 350°F. Arrange nuts in even layer on baking pan; 7 to 8 minutes or until lightly browned, stirring occasionally.

Nutrition Information

373 Calories

0 %*

5g SAT FAT

0 %DV**

29g PROTEIN

0 %DV

3.3 mg IRON

0 %DV

5.3 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 373 Calories; 189 Calories from fat; 21g Total Fat (5 g Saturated Fat; 12 g Monounsaturated Fat;) 56 mg Cholesterol; 323 mg Sodium; 15 g Total Carbohydrate; 5.1 g Dietary Fiber; 29 g Protein; 3.3 mg Iron; 7.8 mg NE Niacin; 0.7 mg Vitamin B6; 1.6 mcg Vitamin B12; 5.3 mg Zinc; 32.3 mcg Selenium; 107.3 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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