1 beef top sirloin steak, cut into 1" strips
4 small or 2 medium heads Boston lettuce, torn
1/2 c dried cherries (can use dried cranberries)
1/4 c crumbled blue cheese
1/4 c pine nuts or coarsely chopped walnuts
1/4 c olive oil
1/4 c red wine vinegar
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
DirectionsCombine dressing ingredients in bowl. Remove and reserve 1/3 cup; cover and refrigerate. Cut steak lengthwise in half and then crosswise into 1/8-1/4 inch 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 half 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. 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.