Recipes
Premium Angus makes for premium meals
Certain seasons are well-suited to particular cuts, cooking methods and flavors. These featured recipes have at least one thing in common, though, aside from premium AngusPride® beef – they're all exceptionally delicious. Pick one, and create a meal they'll surely envy.
Beef Sirloin Salad with Dried Cherries
Rating
Ingredients
1 boneless beef top sirloin steak, cut 1 inch thick (approx. 1 1/4 pounds)
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, crushed
1 teaspoon salt
3/4 teaspoon pepper
4 small or 2 medium heads Boston lettuce, torn (approx. 8 cups)
1/2 cup crumbled blue cheese
1/2 cup dried cherries or dried cranberries
1/2 cup pine nuts or coarsely chopped walnuts, toasted
1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, crushed
1 teaspoon salt
3/4 teaspoon pepper
4 small or 2 medium heads Boston lettuce, torn (approx. 8 cups)
1/2 cup crumbled blue cheese
1/2 cup dried cherries or dried cranberries
1/2 cup pine nuts or coarsely chopped walnuts, toasted
Instructions
1. In medium bowl, whisk together olive oil, vinegar, garlic, salt and pepper. Remove and reserve 1/2 cup; cover and refrigerate.
2. 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.
3. 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.
4. In large bowl, combine lettuce and reserved dressing; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts. Serve immediately.
Photo and recipe courtesy of The Beef Checkoff.