Monday, June 14, 2010

Michigan Beef Sirloin Salad with Dried Cherries

In 1995, I won the Michigan Beef Cookoff with this recipe I developed.....I went on to compete in the National Beef Cookoff, but I didn't win that.   Contesting is really fun; it takes a lot of time, though, and time is in short demand for me right now.  This recipe is great for summer and features a key Michigan product, dried sour cherries. 

Beef Sirloin Salad with Dried Cherries

Marinade time: 30 minutes
Total recipe time: 30 minutes
Makes 4 servings

1 boneless beef top sirloin steak, cut 1 inch thick (approx. 1-1/4 pounds)
4 small or 2 medium heads Boston lettuce, torn (approx. 8 cups)
1/2 cup crumbled blue cheese
1/2 cup dried cherries
1/2 cup pine nuts, toasted


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

In medium bowl, whisk together dressing ingredients. Remove and reserve 1/2 cup; cover and refrigerate.

Trim fat from beef steak. Cut 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

Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 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.

In large bowl, combine lettuce and reserved dressing; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts. Serve immediately.


Anonymous said...

you should link this up to my Cookin' Across America contest! Looks so yummy.

Tricia said...

Not only did you win, but I've seen salads like this in many restaurants. Next time I have one (perhaps at Grizzly Peak), I will mentally give credit to you. :^)

I got a recipe or two published in an anniversary cookbook published by the people who produce Old Bay Seasoning. Maybe it was the 50th anniversary in 1989? Anyway, it was a proud moment indeed, and I still have my copy of their cookbook / pamphlet ... somewhere...