Cut steaks in half lengthwise, then crosswise into 1/8 inch thick strips.
Combine garlic, salt, pepper, vinegar and oil in a bowl.
Place half of this marinade in a shallow dish and add the steak pieces and marinate for 30 minutes.
Meanwhile separate several large lettuce leaves and divide among 4 plates.
Tear up the rest of the lettuce, toss it with the remaining marinade mixture that wasn't used on the steak, and divide among the 4 plates.
Remove the beef from the mardinade and stir-fry it over medium-high heat 1-2 minutes or until it's done to your liking.
Arrange the beef strips on top of the lettuce on the plates and then sprinkle with cheese, cherries and pine nuts.
Ingredients:
2 top sirloin steaks, cut 1 inch thick
2 teaspoons minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup red wine vinegar
1 cup olive oil
4 heads boston lettuce, washed and cored
8 ounces blue cheese, crumbled
1 cup tart dried cherries
1 cup pine nuts
Steps/Methods:
Cut steaks in half lengthwise, then crosswise into 1/8 inch thick strips.
Combine garlic, salt, pepper, vinegar and oil in a bowl.
Place half of this marinade in a shallow dish and add the steak pieces and marinate for 30 minutes.
Meanwhile separate several large lettuce leaves and divide among 4 plates.
Tear up the rest of the lettuce, toss it with the remaining marinade mixture that wasn't used on the steak, and divide among the 4 plates.
Remove the beef from the mardinade and stir-fry it over medium-high heat 1-2 minutes or until it's done to your liking.
Arrange the beef strips on top of the lettuce on the plates and then sprinkle with cheese, cherries and pine nuts.
