Boston Cowboy Salad



  • 1 top sirloin steak, cut 1 inch thick (1-1/4 lb)
  • 4 small or 2 medium heads of lettuce (this recipe calls for Boston lettuce)
  • 1/2 cup crumbled blue cheese
  • 1/2 cup dried cherries or cranberries
  • 1/2 cup pine nuts or coarsely chopped walnuts, toasted 


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


  1. In a medium bowl whisk together dressing ingredients. Remove and reserve 1/2 cup. Cover and refrigerate.
  2. Trim fat from steak. Cut steak lengthwise in half and then crosswise into 1/8 to 1/4 inch strips. Add beef to remaining dressing, toss to coat. Cover and marinate in fridge for 30 minutes.
  3. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium heat until hot.
  4. Add beef (half at a time) and stir fry 1 to 2 minutes or until outside is no longer pink. Do not over cook! Remove from skillet with slotted spoon.
  5. In a large bowl, combine lettuce and reserved dressing, toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts. Serve immediately.


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