Recipes Salads Sirloin, Celery and Cherry Salad 2.0 (1) 1 Review 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. Slideshow: More Salad Recipes By Asaf Doktor Updated on May 1, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Abby Hocking Total Time: 30 mins Yield: 4 Ingredients 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) Directions 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. 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. 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. Rate it Print