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Beef Steak Salad with Dried Cherries

Rated as 4.75 out of 5 Stars

"Tender slices of marinated and stir-fried sirloin steak, dried cherries, pine nuts, and blue cheese are served on Boston lettuce for a memorable lunch or light supper."
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50 m servings 345 cals
Original recipe yields 4 servings


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  1. Combine dressing ingredients in medium bowl. Remove and reserve 1/3 cup; cover and refrigerate.
  2. 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.
  3. 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. (Do not overcook.) Remove from skillet. Repeat with remaining beef.
  4. Combine lettuce and reserved dressing in large bowl; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts, as desired. Serve immediately.


  • Cook's Tip:┬áTo toast pine nuts or chopped walnuts, heat oven to 350 degrees F. Arrange nuts in even layer on baking pan; toast 7 to 8 minutes or until lightly browned, stirring occasionally.
  • This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.

Nutrition Facts

Per Serving: 345 calories; 22.5 g fat; 19.5 g carbohydrates; 17.3 g protein; 26 mg cholesterol; 441 mg sodium. Full nutrition

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I really liked this recipe. I changed a few things in this recipe only because it's what I had. I cut up bacon wrapped top sirloin. I had cut up romaine and green leaf lettuce so I used that ...

We liked this. I wish the dressing were less like a marinade. I did like double dipping the meat in the flavorings.

Delicious! For the beef steak, I used a flat iron steak that I left whole and marinated in the vinaigrette, grilled it then sliced it thinly because we like our steak on the rare side. I also us...

YUMMMM! So easy, and a GREAT way to feed steak to a group without breaking the budget. I had to sub hearts of romaine for Boston bibb lettuce (grocery store was out) and I used a smoked blue c...