Steak wedge salad with blue cheese
15 min · 46 g protein · 393 cals / serving
The steakhouse wedge as a whole dinner: cold iceberg wedges under a thick blue cheese dressing, with seared sirloin sliced over the top, crumbled bacon, cherry tomatoes, red onion and chives. The dressing is Greek yogurt and real blue cheese, so it is tangy and rich without the cup of mayonnaise.
Ingredients
- 1 1/4 lb top sirloin steak, about 3/4 inch thick top sirloin steak
- 3/4 tsp salt
- 1 tsp black pepper
- 2 tsp olive oil
Blue cheese dressing
- 3/4 cup nonfat Greek yogurt
- 1/2 cup crumbled blue cheese, divided
- 2 tsp lemon juice
- a few dashes cayenne pepper hot sauce, optional heat
- 1/4 tsp garlic powder
- 1 tbsp water
- 1 medium head iceberg lettuce, cold, cut into 4 wedges through the core
- 1 cup cherry tomatoes, quartered
- 2 tbsp red onions, finely diced
- 3 slices bacon, ready-cooked, or microwaved crisp, crumbled
- 2 tbsp fresh chives, finely chopped
Steps
- Pat the steak dry and season with the salt and pepper. Heat the oil in a heavy skillet over high heat until it shimmers and sear the steak about 3 minutes a side, until an instant-read thermometer reads 125°F for rosy medium-rare, or 135°F for medium; the USDA's safe minimum for beef steaks is 145°F after a 3-minute rest. Rest it on a board for 4 minutes while you make the salad.
- Stir the yogurt, half the blue cheese, the lemon juice, hot sauce, garlic powder and water together, mashing the cheese against the bowl so the dressing is thick but spoonable.
- Set an iceberg wedge on each plate and spoon the dressing over, letting it run down between the leaves.
- Slice the steak thinly across the grain and lay it over the wedges. Scatter with the tomatoes, red onion, bacon, the rest of the blue cheese and the chives, grind over some pepper and serve straight away, while the lettuce is cold and crisp.
Good to know
Can I use bottled blue cheese dressing?
You can, about 1/2 cup of it in place of the yogurt dressing, at about 52 instead of 71: most of a bottled dressing is oil. The yogurt version takes two minutes and tastes more of the cheese.
Not a blue cheese fan?
Crumbled feta in the same yogurt base, with a little dill, makes a milder dressing that still has the salty bite the wedge needs.
Alternatives
Per
- Calories
- 103
- Protein
- (48%)
- 12 g
- Fat
- (42%)
- 5 g
- Carbohydrates
- (10%)
- 3 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 224 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1574 kcal goes into the pot and 1696 g of ingredients comes out as about 1531 g of food: 103 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.