Steak And Wedge Salad* Recipe

Make wedges

Remove any damaged outer leaves from the head of iceberg lettuce. Slice the head into 4 even wedges through the core so each wedge holds together. Pat wedges dry with paper towels and refrigerate on a tray while you prepare other components.

Prepare beets and tomatoes

If using canned or pre-roasted beets, drain and pat dry, then cut into quarters. Halve cherry tomatoes. Place beets and tomatoes in a bowl and set aside at room temperature.

Trim and season asparagus

Snap or trim the woody ends from asparagus spears. Toss asparagus with 1/2 tablespoon olive oil and a pinch (about 1/8 tsp) of kosher salt and pepper. Set aside.

In a small bowl, whisk together 1/4 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 2 tablespoons buttermilk, 1 teaspoon white wine vinegar, 1/2 teaspoon minced garlic, 1/8 tsp kosher salt, and 1/8 tsp freshly ground black pepper until smooth.

Fold in 1/4 cup crumbled blue cheese, reserving about 1 tablespoon for garnish. Taste and adjust seasoning — add more buttermilk for thinner consistency or more blue cheese for stronger flavor. Refrigerate until serving.

Heat a cast-iron skillet or heavy frying pan over medium-high heat until very hot (about 3–5 minutes). Pat the 4.5 oz sirloin dry with paper towel. Rub the steak with approximately 1/2 tablespoon olive oil, 1/4 tsp kosher salt, and 1/8 tsp freshly ground black pepper on both sides.

When the pan is smoking lightly, add the steak. For a 4.5 oz sirloin about 3/4"–1" thick, sear without moving 2–3 minutes per side for medium-rare (internal temp ~130°F/54°C). Adjust time for desired doneness. During the final 30 seconds, add 1/2 tablespoon butter and spoon the melted butter over the steak to baste (optional). Remove steak to a cutting board and let rest 5 minutes.

While the steak rests, place the seasoned asparagus in the same hot pan (add a touch more oil if pan is dry). Grill/saute the asparagus, turning occasionally, until charred in spots and tender-crisp, about 4–6 minutes depending on thickness. Transfer asparagus to a cutting board and cut into 2–3 inch pieces if desired.

Slice the rested steak thinly against the grain into strips about 1/4" thick.

Place one iceberg wedge on a chilled plate. Spoon about 2 tablespoons of blue cheese dressing over the top of the wedge, letting it drip into crevices. Scatter quartered beets and halved cherry tomatoes around and on top of the wedge.

Arrange grilled asparagus pieces alongside or over the wedge. Fan the sliced sirloin over the top of the wedge.

Sprinkle 1/4 cup crumbled blue cheese (reserve 1 tablespoon from earlier) over the entire salad. If using, crumble 1 slice cooked bacon over the top for added texture. Finish with a small drizzle (about 1/2 teaspoon) of olive oil and a light crack of black pepper to taste.

Serve immediately so steak is warm and lettuce remains crisp. Offer extra dressing on the side if desired.