Sirloin Salad

Sounds like a winning combination of flavors to me. This is from The Michigan Cook Book and says that it was an entry in a National Beef Cookoff. Prep time includes the marinating time.

• Ready In: 50 mins
• Serves: 4

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

Directions

1. Cut steaks in half lengthwise, then crosswise into 1/8 inch thick strips.
2. Combine garlic, salt, pepper, vinegar and oil in a bowl.
3. Place half of this marinade in a shallow dish and add the steak pieces and marinate for 30 minutes.
4. Meanwhile separate several large lettuce leaves and divide among 4 plates.
5. 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.
6. 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.
7. Arrange the beef strips on top of the lettuce on the plates and then sprinkle with cheese, cherries and pine nuts.