Steak House Wedge Salad with Blue Cheese Dressing
By Chris Luther / March 2, 2015.
Recipe by Jamie Purviance
Serves: 4 // Prep time: 15 minutes | Grilling time: 16 to 18 minutes
- 2 boneless rib eye steaks, each about 12 ounces and 1 inch thick, trimmed of excess fat
- Kosher salt
- Freshly ground black pepper
- ⅓ cup buttermilk
- ⅓ cup low-fat plain Greek yogurt
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon fresh lemon juice
- 3 ounces crumbled blue cheese
- 4 plum tomatoes, each cut lengthwise in half
- 1 red onion, about 1 pound, cut crosswise into ½-inch slices
- 1 tablespoon vegetable oil
- 1 large head iceberg lettuce, cut into quarters
- 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.
- Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
- 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.
- Brush the tomatoes and onion with the oil and season evenly with salt and pepper. Grill the tomatoes and onion 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. Cut the onion slices in half.
- 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. Remove from the grill and let rest for 3 to 5 minutes. Cut the steaks into thin slices.
- Place an iceberg lettuce quarter on each of four serving plates, and then top with an equal amount of the steak, tomatoes, onion, and dressing. Serve immediately.