Beef Steak Salad with Dried Cherries


1 beef Top Sirloin Steak, sliced 1" thick
2 medium heads Boston or Bibb lettuce, torn
1/2 c dried cherries
1/4 c crumbled blue cheese
1/4 c 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


Combine dressing ingredients in a medium bowl. Remove and reserve 1/3 cup, cover and refrigerate.
Cut steak lengthwise in half and then crosswise into 1/8" to 1/4" strips. Add beef to remaining dressing; toss to coat. Cover and marinate in refrigerator for 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; tow to coat. Arrange beef over lettuce, sprinkle with cheese, cherries and nuts. Serve immediately.