Prime Steak & Wedge Salad Recipe

Bring steak to room temperature

Remove the 5 oz prime sirloin from the refrigerator 20–30 minutes before cooking and pat dry with paper towels.

Season both sides of the steak evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat.

Place the steak in the pan and sear without moving for 2 minutes to develop a brown crust. Flip and sear the other side 1.5–2 minutes for medium-rare (adjust time for thickness).

During the last 30–60 seconds, add 1/2 tbsp unsalted butter, smashed garlic clove and thyme sprig (if using). Tilt the pan and spoon the melted butter over the steak to baste.

Transfer the steak to a cutting board, tent loosely with foil and rest 5–6 minutes before slicing thinly against the grain into 1/4-inch slices.

Prepare the iceberg wedge: remove any loose outer leaves and cut the head into one wedge (or two halves if serving multiple). Keep wedge chilled until plating.

Cook the bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning as needed. Transfer to paper towels to drain and cool, then crumble into bite-sized pieces.

Trim woody ends from asparagus. Toss asparagus with 1 tsp extra-virgin olive oil, 1/4 tsp kosher salt and a pinch (1/8 tsp) black pepper. Heat a grill pan or skillet over medium-high heat and char asparagus 2–3 minutes, turning to cook evenly until tender-crisp. Cut each spear in half on a diagonal for plating.

If using canned or pre-roasted beets, slice thinly and set aside. Arrange 2 beet slices and 2 tbsp thinly sliced red onion atop or alongside the wedge when assembling.

Make quick polenta: bring 3/4 cup water or low-sodium chicken stock to a gentle boil in a small saucepan. Add 1/4 cup instant polenta in a steady stream while whisking to prevent lumps.

Reduce heat to low and stir constantly for 1–2 minutes until thick and creamy. Remove from heat and stir in 1/2 tsp butter, 1 tsp grated parmesan and 1/8 tsp salt. Spoon about 1–2 tablespoons of polenta onto the plate as a small bed for the steak or as a textural accent.

In a small skillet over low heat melt 1/2 tsp unsalted butter. Add 2 tbsp pecan halves, 1 tsp brown sugar, 1/8 tsp smoked paprika, a pinch (approx 1/32 tsp) cayenne and a pinch (approx 1/32 tsp) kosher salt.

Toss and toast for 2–3 minutes until pecans are fragrant and sugar begins to caramelize. Remove from heat and let cool slightly; chop coarsely if desired.

Whisk together 2 tbsp mayonnaise, 1 tbsp sour cream and 1 tbsp buttermilk until smooth.

Stir in 2 tbsp blue cheese crumbles, 1/2 tsp lemon juice, 1/8 tsp Worcestershire sauce, 1/32 tsp black pepper and a pinch (1/32 tsp) salt. For a smoother dressing, mash some blue cheese into the base with the back of a spoon or pulse briefly in a small blender. Taste and adjust consistency with a little more buttermilk if needed.

Place the chilled iceberg wedge on the plate. Spoon or drizzle 1–2 tablespoons of blue cheese dressing over the top and along the sides of the wedge, allowing it to cascade into crevices.

Arrange asparagus pieces, beet slices and red onion on and around the wedge.

Fan 5 oz worth of sliced rested steak across the wedge or alongside it, resting some slices on the polenta bed if using.

Scatter crumbled applewood bacon and spiced pecans over the salad, then sprinkle remaining blue cheese crumbles if desired.

Garnish with microgreens or chopped parsley and serve with a lemon wedge on the side.