1 pound beef top sirloin steak, cut 1-inch thick
2 tsp. coarse ground black pepper
1 tsp. coarse salt
2 medium heads Boston lettuce
1/2 cup Blue cheese, crumbled
1/2 cup dried cranberries
1/2 cup pine nuts, toasted
2 Tbsp. orange juice
2 Tbsp. red wine vinegar
1 Tbsp. olive oil
2 tsp. honey
1-1/4 tsp. Dijon mustard
Rub steak with salt and pepper. Grill over medium coals 14-15 minutes for medium rare. Or oven broil on rack of broiler pan so surface of beef is 3-4" from heat for 1" steaks. Broil 16 to 21 minutes for medium rare to medium doneness.
Meanwhile, tear lettuce into bite-sized pieces and place in large bowl or platter. Sprinkle with Blue cheese, berries and nuts.
Prepare dressing by whisking together orange juice, red wine vinegar, olive oil, honey and mustard until slightly thickened.
Carve steak at an angle across the grain into 1/4-inch thick slices, cut 2-inches long. Drizzle with dressing and serve.