Food 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 August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: © Abby Hocking Total Time: 30 mins Yield: 4 Cook Mode (Keep screen awake) 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. Originally appeared: May 2017 Rate It Print