Cherry Chuck Salad Recipe

Wholesome Harvest: Grass-Fed Grain Finished Cherry Chuck Salad

Embark on a culinary adventure with our latest recipe, the "Wholesome Harvest: Grass-Fed Grain Finished Cherry Chuck Salad." This vibrant dish not only celebrates the rich flavors of grass-fed beef but also incorporates the sweet notes of dried cherries, the creaminess of blue cheese, and the crunch of toasted nuts. As we dive into this delightful creation, you'll discover a symphony of tastes and textures that make this salad a perfect addition to your repertoire of wholesome meals.

Ingredients:

• 1 lb boneless grass-fed Top Sirloin Steak, cut 1 inch thick
• 4 small or 2 medium heads of Boston lettuce, torn
• 1/2 cup dried cherries or dried cranberries
• 1/4 cup crumbled blue cheese
• 1/4 cup pine nuts or coarsely chopped walnuts, toasted (optional)

Dressing:

• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Safe Handling Tips:

Before we embark on this culinary journey, let's ensure safe and hygienic food preparation:

• Wash hands thoroughly with soap and water before and after handling raw meat.
• Separate raw meat from other foods to prevent cross-contamination.
• Clean all cutting boards, utensils, and dishes after they come in contact with raw meat.
• Avoid reusing marinades used on raw foods.
• Wash all produce before use.
• Cook steaks and roasts until they reach a safe internal temperature of 145°F for medium rare, allowing them to rest for three minutes.
• Ground beef should be cooked to an internal temperature of 160°F, as measured by a meat thermometer.
• Refrigerate leftovers promptly.

Cooking:

1. In a medium bowl, combine the dressing ingredients. Reserve 1/3 cup, cover, and refrigerate.

1. Slice the grass-fed Top Sirloin Steak lengthwise and then crosswise into 1/8 to 1/4-inch thick strips. Toss the beef in the remaining dressing, cover, and marinate in the refrigerator for 30 minutes.

1. Remove the beef from the marinade, discarding the excess. Heat a large nonstick skillet over medium-high heat. Stir-fry half of the beef for 1 to 2 minutes or until the outside is no longer pink. Repeat with the remaining beef. Avoid overcooking.

• Cook's Tip: For a grilled version, place the beef steak on a grid over medium, ash-covered coals. Grill covered for 11 to 15 minutes (over medium heat on a preheated gas grill, 13 to 16 minutes) for medium rare to medium doneness, turning occasionally. Slice the steak.

1. Toss the lettuce with the reserved dressing in a large bowl. Arrange the beef over the lettuce and sprinkle with blue cheese, cherries, and nuts as desired. Serve immediately.

• Cook's Tip: To toast pine nuts or chopped walnuts, preheat the oven to 350°F. Arrange nuts in an even layer on a baking pan and toast for 7 to 8 minutes or until lightly browned, stirring occasionally.

Nutrition Information (Per Serving):

• Calories: 373
• Fat: 21g (Saturated Fat: 5g, Monounsaturated Fat: 12g)
• Cholesterol: 56mg
• Sodium: 323mg
• Total Carbohydrate: 15g
• Dietary Fiber: 5.1g
• Protein: 29g
• Iron: 3.3mg
• Niacin: 7.8mg
• Vitamin B6: 0.7mg
• Vitamin B12: 1.6mcg
• Zinc: 5.3mg
• Selenium: 32.3mcg
• Choline: 107.3mg