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Prep Time: 45 Minutes Cook Time: 5 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Sounds like a winning combination of flavors to me. This is from The Michigan Cook Book and says that it was an entry in a National Beef Cookoff. Prep time includes the marinating time. Ingredients:
2 top sirloin steaks, cut 1 inch thick |
2 teaspoons minced garlic |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/2 cup red wine vinegar |
1 cup olive oil |
4 heads boston lettuce, washed and cored |
8 ounces blue cheese, crumbled |
1 cup tart dried cherries |
1 cup pine nuts |
Directions:
1. Cut steaks in half lengthwise, then crosswise into 1/8 inch thick strips.
2. Combine garlic, salt, pepper, vinegar and oil in a bowl.
3. Place half of this marinade in a shallow dish and add the steak pieces and marinate for 30 minutes.
4. Meanwhile separate several large lettuce leaves and divide among 4 plates.
5. Tear up the rest of the lettuce, toss it with the remaining marinade mixture that wasn't used on the steak, and divide among the 4 plates.
6. Remove the beef from the mardinade and stir-fry it over medium-high heat 1-2 minutes or until it's done to your liking.
7. Arrange the beef strips on top of the lettuce on the plates and then sprinkle with cheese, cherries and pine nuts.
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