Steakhouse Wedge Salad has everything I love in a salad. It’s got crunch from the fried onions, salty bites from the prosciutto, fresh crisp lettuce, tangy blue cheese dressing, and tender delicious steak. So restaurant worthy but made in the comfort of your own home and half the price of a steakhouse wedge salad.
I love a good wedge salad. All the components that make up a solid wedge starts with good homemade blue cheese dressing. Top that with crispy prosciutto or bacon, fried onions, fresh cherry tomatoes and maybe more crumbled blue if you feel like it.
I always like creating meals at home that people think they can only get at restaurants. Yes, there are a lot of components that go into making a Steakhouse Wedge Salad, but it’s so worth it to enjoy in your own home for a fraction of the cost.
Serve with a grilled sliced steak on the side or be a baller in the kitchen and sous vide that. I have become obsessed with my Anova Culinary Sous Vide since last month’s purchase. It’s more convenient in an odd way and it is the best steak I’ve ever had.
I sous vide a sirloin strip at 129°F, for 1 hour, grilled each side on super high heat for 2 minutes, sliced, sprinkled with Maldon Sea Salt and served. Total perfection.
This is a great date night meal, impressive, delicious and won’t break the bank.
Wine Pairing Recommendation: Since it was date night, we wined with some Justin Cabernet Sauvignon from Paso Robles, California, paired beautifully with the steak.
Steakhouse Wedge Salad
This is a great date night for two or serve four for a side salad. Serve with your favorite grilled steak for a whole meal. There's lots of components that go into this meal, but it comes together pretty quick.
Ingredients
- 1/3 cup Sour Cream
- 1/4 cup Mayonnaise
- 1/3 cup Milk
- 1 whole Lemon, juiced
- 1/4 teaspoon Garlic Powder
- 5 ounces Crumbled Blue Cheese
- Kosher Salt and Ground Black Pepper, for seasoning
- 4 slices Prosciutto
- 1 small Onion, sliced
- 1/4 cup Flour
- 1/3 cup Canola Oil, for frying
- 2 whole {5 ounce} Sirloin Strip Steaks {When sliced, this will feed 4}
- 1 head Iceberg Lettuce, washed and quartered
- 1 cup Cherry Tomatoes, sliced in half
- Chives, chopped for garnish
Directions
- Step 1 Preheat oven to 400 degrees F.
- Step 2 In a mixing bowl whisk together sour cream, mayonnaise, milk, lemon juice, garlic powder, and blue cheese crumbles. Season with kosher salt and plenty of ground black pepper. Cover with plastic wrap and place in the refrigerator until ready to serve. Can be made ahead of time, store in an airtight container for 2-3 days.
- Step 3 Lay prosciutto slices evenly on a sheet pan. Place in preheated oven to crisp up. Keep an eye on it, it’ll only take about 5 minutes. Remove and set aside to cool before crumbling.
- Step 4 Heat canola oil in a heavy bottomed pan or cast iron over medium high heat. Lightly toss sliced onions in flour, shake off excess and fry in hot oil for 3-5 minutes until golden brown. Remove with a slotted spoon to a plate lined with paper towels to drain. Sprinkle with kosher salt.
- Step 5 Preheat your grill to medium high heat. Liberally season steaks with kosher salt and black pepper. Grill steaks for 5 minutes per side. Allow to rest while you assemble salad.
- Step 6 To assemble
- Step 7 take each quarter of lettuce and top with desired amount of blue cheese dressing, crumble prosciutto on top, top with fried onions, top with halved cherry tomatoes, garnish with chives.
- Step 8 Slice cooked steaks and serve along side the salad, about half a steak per salad. Enjoy immediately!
Savor and Enjoy!
