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Beef Sirloin Salad with Dried Cherries Beef Sirloin Salad with Dried Cherries


1 boneless beef top sirloin steak, cut 1 inch thick (approx. 1 ¼ pounds)
½ cup olive oil
¼ cup red wine vinegar
2 cloves garlic, crushed
1 teaspoon salt
3/4 teaspoon pepper
4 small or 2 medium heads Boston lettuce, torn (approx. 8 cups)
½ cup crumbled blue cheese
½ cup dried cherries or dried cranberries
½ cup pine nuts or coarsely chopped walnuts, toasted


1. In medium bowl, whisk together olive oil, vinegar, garlic, salt and pepper. Remove and reserve ½ cup; cover and refrigerate. 2. Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8- to ¼-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 beef (½ at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon. 4. In large bowl, combine lettuce and reserved dressing; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts. Serve immediately.