Wedge Salad Recipe

Combine mayonnaise, sour cream and buttermilk in a small bowl or jar. Whisk until smooth.

Stir in 1/4 cup crumbled bleu cheese, lemon juice, Dijon, Worcestershire, garlic powder, salt and pepper. Mix until evenly incorporated.

Taste and adjust thickness with a bit more buttermilk if too thick; adjust seasoning with salt/pepper. Chill in refrigerator while preparing the rest (at least 10 minutes) so flavors meld.

Pat the 6 oz sirloin dry with paper towel. Rub both sides with 1 tsp olive oil, 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper.

Heat a heavy skillet or cast-iron pan over medium-high heat until hot (about 2–3 minutes).

Add steak to the dry hot pan and sear undisturbed 2–3 minutes per side for medium-rare to medium, depending on thickness. For 1/2-inch steak, 2 minutes per side should give medium-rare. Adjust time for thickness and desired doneness.

Optional: during the last 30 seconds add 1/2 tsp butter to the pan and baste the steak to add richness.

Transfer steak to a cutting board and let rest 5 minutes. Slice thinly against the grain to yield even slices (~6 oz total after slicing). Keep warm.

Prepare iceberg: remove any damaged outer leaves and slice the head into 2 equal wedges (root end intact for structure). Pat wedges dry with paper towel.

On two individual plates or a shared platter, place one iceberg wedge in the center. Tuck a small handful (~1/2 cup) of red leaf greens along one side of each wedge for color and texture.

Scatter 1 tablespoon dried craisins and about 2 tablespoons fresh blueberries around and on top of each wedge (divide amounts between the two wedges).

Sprinkle ~1/4 cup crumbled bleu cheese across each wedge and then add ~1/4 cup shaved/crumbled cheddar (chopped cheese crumbles) on top of and around the lettuce to provide the described 'chopped cheese crumbles' texture.

Lay the thinly sliced warm sirloin (about 3 oz worth) over each wedge in a fan so each plate gets ~6 oz total divided (3 oz per wedge if making two wedges). If serving one person, place all slices over the wedge as described.

Drizzle 1–2 tablespoons of the chilled bleu cheese dressing over each wedge (adjust to taste). Reserve extra dressing on the side.

Finish with a small pinch of chopped chives, an extra grind of black pepper, and a light sprinkle of salt if desired.

Serve immediately so the iceberg stays crisp and the warm sirloin provides contrast to the chilled dressing and toppings.