In medium bowl, whisk together dressing ingredients. Remove and reserve 1/2 cup; cover and refrigerate.
Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/8 to 1/4-inch thick strips. Add beef to remaining dressing (about 1/4 cup); toss to coat. Cover and marinate in refrigerator for at least 30 minutes.
Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet with slotted spoon. Can also be briefly grilled on a fine grate or grill topper.
In large bowl, combine lettuce and reserved dressing; toss to coat. Arrange beef over lettuce; sprinkle with cheese, cherries and nuts. Serve immediately.
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