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Sirloin Salad with Dried Cranberries
A fast and easy dinner from our 1995 cookoff.

Prep: 5 minutes
Cook: 15 minutes
Servings: Serves 4
1 pound beef top sirloin steak, cut 1-inch thick
2 tsp. coarse ground black pepper
1 tsp. coarse salt
2 medium heads Boston lettuce
1/2 cup Blue cheese, crumbled
1/2 cup dried cranberries
1/2 cup pine nuts, toasted
2 Tbsp. orange juice
2 Tbsp. red wine vinegar
1 Tbsp. olive oil
2 tsp. honey
1-1/4 tsp. Dijon mustard

Rub steak with salt and pepper. Grill over medium coals 14-15 minutes for medium rare.
Meanwhile, tear lettuce into bite-sized pieces and place in large bowl or platter. Sprinkle with Blue cheese, berries and nuts.
Prepare dressing by whisking together orange juice, red wine vinegar, olive oil, honey and mustard until slightly thickened.
Carve steak at an angle across the grain into 1/4-inch thick slices, cut 2-inches long.
Drizzle with dressing and serve.