When summer temperatures start to soar, cool down with this hearty salad from the Missouri Beef Council.
Having grown up in the Midwest, beef has always been part of our weekly diet. Whether it's hamburgers cooked on the grill or juicy ribeyes seared to perfection, nothing beats the flavor of beef raised on America's grasslands. Now that I'm in charge of feeding my own family, I try to balance our meals with chicken & fish, as well as an array of vegetarian entrees, but heartland at heart...beef still makes a regular appearance on our home menu.
Today's recipe comes from the Missouri Beef Council and is a perfect example of a warm-weather entree here in the Show-Me State. Prepared using boneless, beef tip sirloin steak and a simple, oil & vinegar dressing you make at home, this recipe satisfied my entire family right down to the pickiest eater (who ended up requesting thirds). When the season starts to sizzle but you don't feel like firing up the grill, this time-saving salad can provide a quick & easy meal that really hits the spot.
Beef Sirloin Salad with Dried Cherries
Recipe from the Missouri Beef Council
for the salad, you will need:
- 1 boneless beef tip sirloin steak, cut 1 inch thick (approx. 1−1/2 pounds)
- 4 small or 2 medium heads Boston lettuce, torn (approx. 8 cups) *note - I substituted approximately 8 cups of bagged salad to save time
- 1/2 cup crumbled blue cheese
- 1/2 cup dried cherries (may substitute 1 medium red apple, cored, cut into 1/2−inch pieces if desired)
- 1/2 cup pine nuts or coarsely chopped walnuts, toasted
for the dressing, you will need:
- 1/2 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 cloves garlic, crushed
- 1 teaspoon salt
- 3/4 teaspoon freshly ground pepper
In a medium-sized bowl, whisk together dressing ingredients. Remove and reserve 1/2 cup; cover and refrigerate. While reserved dressing chills, begin trimming any fat from the sirloin steak. Cut steak lengthwise to divide into 2 equal portions, then again crosswise, cutting both halves into 1/8" to 1/4" thick strips. Add sliced beef to the remaining dressing, tossing to coat. Cover and refrigerate marinating beef for 30 minutes up to one hour.
When beef strips are fully marinated, heat a large, nonstick skillet over medium−high heat until hot. Add beef in small portions, approximately 1/3 to 1/2 at a time, and stir−fry 1 to 2 minutes or until outside surface is no longer pink (discard remaining marinade). Do not overcook. Remove beef from skillet with slotted spoon and allow to drain just briefly on a separate plate.
In a large bowl combine the chopped lettuce and reserved dressing, tossing thoroughly to coat. At this point you have two serving options:
- In large serving bowl arrange beef over lettuce, then sprinkle with blue cheese crumbles, cherries and nuts, OR
- Plate salads individually, arranging beef slices over lettuce, then sprinkling with blue cheese, cherries & nuts.
In either option, serve salad immediately.
Yield: Serves 4 as a main course, or up to 6 as a side salad.