Nourish

Cook This Tonight:
Grilled Steak Wedge Salad

Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.

Tonight, dig into a salad so delicious that we actually have dreams about it. Your typical steakhouse wedge gets an upgrade with summery produce—zucchini, squash, tomatoes, and corn—and a homemade creamy chive dressing. Fire up the grill and set the table—this dish comes together in under 30 minutes.

Grilled Steak Wedge Salad

(Serves 4)

Ingredients:
2 romaine hearts
¾ pint grape tomatoes
¼ ounce chives
3 tablespoons hickory smoked almonds
2 ears corn
1 clove garlic
2 ounces sour cream
1 tablespoon white wine vinegar
4 steaks
2 ounces crumbled blue cheese
olive oil
kosher salt
black pepper

Instructions:
Enlist a helper to whisk the dressing in Step 3 and assemble the salads in Step 5.

1. Preheat grill to medium-high heat. No grill or grill pan? Heat 1 tablespoon olive oil in a large pan over medium-high heat in Step 4. When oil is shimmering, add steaks and sear until browned and medium rare, 4–6 minutes per side. Halve romaine hearts lengthwise, keeping stems intact, and rinse thoroughly. Rinse remaining produce. Halve grape tomatoes (or leave whole to save time). Thinly slice chives. Roughly chop hickory smoked almonds, or leave in bag and crush with the bottom of a heavy pan.

2. Shuck corn, discarding husks and silk; slice off kernels, discarding cobs. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.

3. In a small bowl, combine sour cream, white wine vinegar, garlic paste, half of chives (save remainder for garnish), 1 tablespoon water, 1 tablespoon oil, ¼ teaspoon salt, and pepper as desired. Whisk until fully combined.

4. If using a grill pan, place it over medium-high heat now. Pat steaks dry with paper towel and season all over with 1 teaspoon salt and pepper as desired. When grill is just smoking, add steaks and cook until charred and medium rare, 3–4 minutes per side. Transfer to plat and set aside to rest for about 5 minutes.

5. Once rested, cut steaks against the grain into ¼-inch slices. Cutting meat against the grain ensures tenderness. Find the direction of the grain (muscle fibers) and slice across it, rather than parallel. Divide romaine wedges among serving plates and top with grape tomatoes, hickory smoked almonds, and corn. Drizzle over creamy chive dressing and garnish with blue cheese and remaining chives. Serve with sliced steak.

A restaurant-worthy salad is perfect for date night—check out the 2-serving version of this recipe.

Did you know Plated also offers dessert? Try it today!

Get 25% off your first four weeks of Plated!
x

On the List?

Subscribe to Plated's Newsletter

Thanks for signing up!

There was an error signing you up.
Please check that your email is valid. Try again