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Jamie Purviance

Steak House Wedge Salad with Blue Cheese Dressing

  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    16 to 18 min.

Serves 4
Prep Time
15 min.
Grilling Time
16 to 18 min.

the Ingredients

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  • 2 boneless rib eye steaks, each about 340 grams and 2.5 grams thick, trimmed of excess fat
  • Kosher salt
  • Freshly ground black pepper
  • 80 milliliters buttermilk
  • 80 milliliters low-fat plain Greek yogurt
  • 2 tablespoons finely chopped fresh chives
  • 1 tablespoon fresh lemon juice
  • 85 grams crumbled blue cheese (about 3 ounces)
  • 4 plum tomatoes, each cut lengthwise in half
  • 1 red onion, about 455 grams, cut crosswise into 12-millimeter slices
  • 1 tablespoon vegetable oil
  • 1 large head iceberg lettuce, cut into quarters


  • 01 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.
  • 02 Prepare the grill for direct cooking over medium-high heat (200º to 260ºC). If you're using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • 03 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.
  • 04 Brush the tomatoes and onion slices with the oil and season evenly with salt and pepper. Grill the tomatoes and onion slices 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. Remove from the grill as they are done. Cut the onion slices in half.
  • 05 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 (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into thin slices.
  • 06 Place an iceberg lettuce quarter on each of four serving plates. Top with equal amounts of the dressing and divide the steak, tomatoes, and onion among the plates. Serve immediately.

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