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Aug 8, 2014

Steak House Wedge Salad with Blue Cheese DressingRecipe by Jamie Purviance

Rating: 5 stars

3 Reviews

Serves: 4 // Prep time: 15 minutes | Grilling time: 16 to 18 minutes

Grocery List

Fresh Produce

  • .25 oz fresh chives
  • 1 head iceberg lettuce
  • 1 lemons
  • 4 plum tomatoes, each 3 to 4 oz
  • 1 red onions

Meat / Poultry / Seafood

  • 2 boneless rib eye steaks, each about 12 oz and 1" thick

Oil and Spices

  • .5 tsp freshly ground black pepper
  • .75 tsp kosher salt
  • 1 tbsp vegetable oil

Dairy

  • 3 oz blue cheese
  • 3 fl oz buttermilk
  • .5 cups plain Greek yogurt

Ingredients

  • 2 boneless rib eye steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat
  • Kosher salt
  • Freshly ground black pepper
  • ⅓ cup buttermilk
  • ⅓ cup low-fat plain Greek yogurt
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon fresh lemon juice
  • 3 ounces crumbled blue cheese
  • 4 plum tomatoes, each cut lengthwise in half
  • 1 red onion, about 1 pound, cut crosswise into ½-inch slices
  • 1 tablespoon vegetable oil
  • 1 large head iceberg lettuce, cut into quarters

Instructions

  1. Season the steaks evenly with ½ teaspoon salt and ¼ teaspoon pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

  2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

  3. In a small bowl whisk the buttermilk, yogurt, chives, lemon juice, ¼ teaspoon salt, and ⅛ teaspoon pepper. Stir in the blue cheese. Set aside.

  4. Brush the tomatoes and onion with the oil and season evenly with salt and pepper. Grill the tomatoes and onion over direct medium-high heat, with the lid closed, until the tomatoes are blistered (don’t worry if the tomato skins slip off) and the onion is tender, turning occasionally. The tomatoes will take 6 to 8 minutes and the onion will take 8 to 10 minutes. Cut the onion slices in half.

  5. Grill the steaks over direct medium-high heat, with the lid closed, until cooked to your desired doneness, about 8 minutes for medium rare, turning once or twice. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into thin slices.

  6. Place an iceberg lettuce quarter on each of four serving plates, and then top with an equal amount of the steak, tomatoes, onion, and dressing. Serve immediately.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Aug 8, 2014

Dick G

Steak with Lettuce Wedge

This is the way a steak should be served!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Aug 9, 2014

Fred M

Steak House Wedge Salad with Blue Cheese Dressing

The steak and grilled veggies look mouthwatering. The salad may be trendy, but it's dumb.
It's saying either my wrist hurts or I'm lazy.

Type of Griller

Intermediate

Would you recommend this recipe? NO

Rating: 5 stars

Aug 12, 2014

Barrie B

Perfect!

The recipe is perfect. Great flavors and easy to grill. I cheated and just bought store blue cheese dressing. Highly recommend.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Steak House Wedge Salad with Blue Cheese Dressing

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