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Dr. Ronald P. Rogers CHIROPRACTOR Support for your body's natural healing capabilities 270-384-5554 Click here for details 
  
Columbia Gas Dept. GAS LEAK or GAS SMELL Contact Numbers 24 hrs/ 365 days 270-384-2006 or 9-1-1 Call before you dig 
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Recipe helps celebrate that May is Beef Month By Nick Roy, Agent for Agriculture & Natural Resources Adair County Cooperative Extension Service Celebrating May is Beef Month this Beef Steak Salad fits the bill. The recipe follows: BEEF STEAK SALAD WITH DRIED CHERRIES A little bit sweet, a little bit savory, and a whole lotta nutritious. Tender sliced Sirloin Steak on a bed of fresh lettuce, topped with dried cherries, blue cheese and walnuts. INGREDIENTS: 1 beef Top Sirloin Steak boneless, cut 1 inch thick (about 1 pound) 4 small or 2 medium heads 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 COOKING: Combine dressing ingredients in medium bowl. Remove and reserve 1/3 cup; cover and refrigerate. Cut beef Top Sirloin Steak lengthwise in half and then crosswise into 1/8 to 1/4-inch thick strips. Add beef to remaining dressing; toss to coat. Cover and marinate in refrigerator 30 minutes. Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Cook's Tip: To grill, place beef steak on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated, gas grill, 13 to 16 minutes) for medium rare (145*F) to medium (160*F) doneness, turning occasionally. Slice steak. Combine lettuce and reserved dressing in large bowl; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts, as desired. Serve immediately. Cook's Tip: To toast pine nuts or chopped walnuts, heat oven to 350*F. Arrange nuts in even layer on baking pan; 7 to 8 minutes or until lightly browned, stirring occasionally. - Reach Nick Roy for more information at nick.roy@uky.edu This story was posted on 2022-05-16 08:04:51
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