Today I’m whipping up a perfect summer salad and serving it with the just-right glass of wine on FOX19 and Q102. Click here to see the video.

Stubb’s Cherry and Pecan Sirloin Salad

Serves 4-6
Pair with Dancing Bull Merlot, the dark berry fruit of the wine compliments the soy and garlic flavors in the Beef Marinade.

1 Bottle of Stubb’s Beef Marinade
1 boneless beef top sirloin steak, cut 1 inch thick (approx. 1 ¼ pounds)
4 small or 2 medium heads Boston lettuce, torn (approx. 8 cups)
½ cup crumbled blue cheese
½ cup dried cherries or dried cranberries
½ cup coarsely chopped walnuts
Dressing:
½ cup olive oil
½ cup apple cider vinegar
3 tablespoons honey
2 cloves garlic, minced
Salt & Pepper to taste

1. Trim fat from beef steak, cut lengthwise in half and then crosswise into ⅛ to ¼ inch thick strips.
2. Marinate beef in Stubb’s Beef Marinade for 1 hour. Remove beef from marinade and heat large nonstick skillet over med-high heat until hot.
3. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet.
4. Combine olive oil, vinegar, honey and garlic and stir or shake to emulsify.
5. Combine lettuce and dressing; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cranberries and nuts. Serve immediately.