Wednesday, March 16

Grilled Steak & Wedge Salad


I’m always looking to try new culinary creations, but once in a while I’ll crave something classic. And really, what's more classic than a perfectly grilled steak and a side salad? I had a nice block of blue cheese sitting in my fridge that was just perfect for a wedge (iceberg lettuce with blue cheese dressing). I got double use out of the cheese by serving it on a top of the grilled New York strip.

Grilled Steak & Wedge Salad:
Steak:
  • Season both sides of a 16 oz. NY strip steak with salt, pepper, and the juice of one lemon.
  • Grill on high heat for 5-7 minutes per side, or until desired doneness.
  • Remove from the grill and tent with foil. Let rest for 10-15 minutes.
  • Slice and serve with blue cheese crumbles.
Salad:
  • Wash and remove the outer leaves of one head of iceberg lettuce. Cut into quarters and remove the core. Set aside.
  • Meanwhile, combine 1 tbsp. diced shallot, ½ c. crème fraiche, and ¼ c. crumbled blue cheese*. Season with salt and pepper (dressing can be made a day in advance).
  • Divide dressing among lettuce quarters. Top each salad with finely sliced red onion, halved cherry tomatoes, and blue cheese crumbles.
  • Season with salt and pepper and serve.

Serves four
*I used Point Reyes blue cheese.