This hearty steak salad will fill you up and satisfy you without hurting your waistline or clogging your arteries. Perfect for a warm spring night and goes great with your favorite microbrew.
1 - 1.5 lbs Grass Fed Sirloin Steak
1 head iceberg lettuce or 1 head romaine lettuce
.5 cups crumbled blue cheese
.5 cups dried cranberries
.5 cups diced walnuts
.5 cup olive oil
.5 cup red wine vinegar
2 cloves minced garlic
2 tsp cracked pepper
tsp salt 
Whisk dressing ingredients together in small bowl, remove and reserve 1/2. Cube steak into 1 inch cubes and add to bowl. Stir to coat and put in the refrigerator for 1 hour to marinate. Heat frying pan over medium heat and add 1/2 steak, stir while cooking till no longer pink. Remove and repeat with remaining steak.
Arrange lettuce on plate and sprinkle blue cheese over the top. Add steak and then top with cranberries and walnuts. Drizzle over reserved dressing and serve.