Sirloin, Celery and Cherry Salad

Chef Asaf Doktor of the Tel Aviv restaurant Dok tosses his chargrilled steak with a crunchy, tart-sweet, jalapeño-inflected mix of celery and red cherries.

  • Total Time:
  • Servings: 4
KEY: Salads

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  • One 1-pound sirloin steak, cut into 4 individual steaks

  • 1/2 cup extra-virgin olive oil, plus more for brushing

  • Kosher salt
  • Pepper

  • 1/3 cup fresh lime juice

  • 3 small shallots, thinly sliced

  • 1 jalapeño—stemmed, seeded and minced

  • 1 garlic clove, minced

  • 6 celery ribs, thinly sliced, plus leaves for garnish

  • 2 cups sweet cherries, pitted and halved (10 ounces)

How to make this recipe

  1. Light a grill or preheat a grill pan. Brush the steaks with olive oil and season with salt and pepper. Grill over high heat, turning, until browned and rare within, about 3 minutes total. Transfer to a carving board and let rest for 5 minutes, then thinly slice against the grain.

  2. Meanwhile, in a small bowl, whisk the ½ cup of olive oil with the lime juice, sliced shallots, jalapeño and garlic. Season the dressing with salt and pepper. 

  3. In a large bowl, toss the steak with the sliced celery, cherries and half of the dressing. Season with salt and pepper. Garnish with celery leaves. Serve; pass more dressing at the table.

Contributed By Photo © Abby Hocking Published May 2017

1113322 recipes/sirloin-celery-and-cherry-salad 2017-04-05T20:46:33+00:00 Asaf Doktor may-2017,salads,sirloin salad,sirloin steak,salad recipes recipes,sirloin-celery-and-cherry-salad 1113322

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