With thin sliced sirloin and a balsamic drizzle added to the Wedge Salad’s classic toppings like blue cheese and bacon, how could you not crave this smothered iceberg boat!?
I rarely crave salads but when I do, I crave this one! This spin on the classic wedge salad adds some extra meat for a more filling meal. This salad makes a perfect lunch, too.
Wedge salad?
A wedge salad is typically a wedge of iceberg lettuce with, at least, blue cheese, bacon bits, tomatoes, and red onions. All I’ve done is double the blue cheese, add some steak, and drizzle some balsamic to bump this pre-meal snack to the main course.
Wedge Salad
Prep Time:
30 minutes
Cook Time:
18 minutes
Additional Time:
10 minutes
Total Time:
58 minutes
Ingredients
- 8 oz sirloin steak, seasoned
- ½ cup bleu cheese dressing
- ¼ cup bleu cheese crumbles
- 1 head of lettuce
- 8 grape tomatoes
- ¼ red onion
- 3 pieces of bacon
- 1 tbsp balsamic glaze (approx. for drizzle)
Instructions
- Rub the steak down with your favorite seasoning and allow it to sit at room temperature for approximately 30 min.
- Cook the bacon, let cool, and chop.
- Over medium-high heat, cook the steak for approximately six minutes per side to achieve medium. Let steak rest for about ten minutes.
- Wash the iceberg head and peal the first two layers off. Then, chop into quarters
- Either quarter or halve the grape tomatoes, whichever you prefer, and slice the red onion. I slice thin rings then chop those into thirds.
- Place each wedge on a plate and equally top with tomato, onion, bleu cheese crumbles, steak, and bacon.
- Pour the bleu cheese dressing over each salad and drizzle with balsamic glaze.
- Hit with a couple twist of fresh cracked black pepper (optional)
