Prep & Cook: 1 hr Servings:

Ingredients 1 boneless beef top sirloin steak, cut 1 inch thick (about 1-1/4 pounds) 4 small or 2 medium heads Boston lettuce, torn (about 8 cups) substitute your favorite greens 1/2 cup crumbled blue cheese 1/2 cup dried cherries or dried cranberries 1/2 cup pine nuts or coarsely chopped walnuts, toasted Dressing 1/2 cup olive oil 1/4 cup red wine vinegar 2 cloves garlic, minced 1 teaspoon salt 3/4 teaspoon pepper

1. Whisk dressing ingredients in medium bowl until blended. Remove and reserve 1/2 cup.

2. Cut beef steak lengthwise in half, 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. Remove from skillet. Repeat with remaining beef. Do not overcook!!

4. Combine lettuce and reserved dressing in large bowl; toss to coat. Divide among 4 plates. Arrange beef evenly on lettuce; sprinkle with cheese, cherries and nuts.