Nothing goes better with a juicy steak than a crispy steakhouse-style wedge salad. So why not combine the two to create the ultimate weeknight meal? For this version of the perfect pairing, we opt for a flat iron cut: it’s thick enough to sear on a cast-iron skillet without fear of overcooking and has a robust meaty flavor. Our salad boasts all the classic fixings — crunchy iceberg, succulent cherry tomatoes, smoky thick-cut bacon — plus craggy croutons toasted in bacon drippings. A creamy homemade blue cheese dressing is the perfect topper — so good, in fact, that we doubled the recipe so you can serve extra on the side.
| Level: | Easy |
| Total: | 45 min |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- 2 cloves garlic, grated
- 1 1/2 lemons
- 1/2 cup half-and-half
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh chives
- 2 tablespoons sour cream
- 1/2 teaspoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
- 1 cup crumbled blue cheese (about 6 ounces)
- 1 1/4 pounds flat iron steak
- 1/4 cup olive oil
- 6 slices thick-cut hickory-smoked bacon (about 6 ounces)
- 2 ounces baguette (about 1/4 baguette), torn into 1/2-inch pieces
- 1 head iceberg lettuce, cut into 6 wedges
- 8 ounces cherry tomatoes, halved
Instructions
- Mix the garlic and the juice of 1 of the lemons in a medium bowl to form a paste. Add the half-and-half, mayonnaise, chives, sour cream, Worcestershire sauce, 1 teaspoon salt and a few grinds of pepper and whisk until smooth. Fold in the blue cheese. Cover and refrigerate until ready to use.
- Sprinkle the flat iron steak generously with salt and pepper on both sides. Heat 3 tablespoons of the olive oil in a large cast-iron skillet over medium-high heat. Add the steak and let cook, undisturbed, until a dark crust forms on the bottom and the steak easily releases from the skillet, about 6 minutes. Flip and continue to cook until a dark crust forms on the other side and the steak easily releases from the skillet, about another 5 minutes for medium rare and 6 minutes for medium. Transfer the steak to a cutting board and let it rest for 10 minutes; cut the steak into thin slices.
- Meanwhile, cook the bacon in a large nonstick skillet over medium heat, flipping halfway through, until deep golden brown and very crispy, 7 to 8 minutes. Turn off the heat and transfer the bacon to a paper towel-lined plate.
- Remove all but 1 tablespoon of the bacon drippings from the skillet. Add the remaining 1 tablespoon olive oil and heat over medium. Add the baguette pieces, 1/2 teaspoon salt and a few grinds of pepper and toss to coat well. Cook, tossing or stirring frequently, until the bread is golden and toasted, 5 to 6 minutes. Remove from the heat, squeeze in the juice from the remaining 1/2 lemon and toss until well combined.
- Arrange the iceberg wedges on a large platter and spoon a dollop of the blue cheese dressing over each wedge; reserve the rest for serving. Top with the steak, cherry tomatoes and croutons. Crumble the bacon over the top and serve with extra dressing on the side.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 667 |
| Total Fat | 54 g |
| Saturated Fat | 18 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 33 g |
| Cholesterol | 121 mg |
| Sodium | 853 mg |