Grass-fed Beef Recipe

Sirloin Salad

Steak Salad


1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds)
4 small or 2 medium heads Boston lettuce, torn (about 8 cups) substitute your favorite greens
1/2 cup crumbled blue cheese
1/2 cup dried cherries or dried cranberries
1/2 cup pine nuts or coarsely chopped walnuts, toasted

1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, minced
1 teaspoon salt
3/4 teaspoon pepper

Prep & Cook:
1 hr


Whisk dressing ingredients in medium bowl until blended. Remove and reserve 1/2 cup.

Cut beef steak lengthwise in half, 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.

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. Remove from skillet. Repeat with remaining beef. Do not overcook!!

Combine lettuce and reserved dressing in large bowl; toss to coat. Divide among 4 plates. Arrange beef evenly on lettuce; sprinkle with cheese, cherries and nuts.