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Steak Wedge Salad

Steak Wedge Salad with Blue Cheese Ranch and Smoky Croutons

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Inspired by the classic wedge salad at her favorite steakhouse, Chef Shanna combines the steak and the wedge in one epic dish. She tops crisp little gem lettuce with tomatoes, shallots, and a homemade blue cheese dressing. The paprika- and garlic-toasted brioche croutons add even more texture and flavor. Perfectly seared steak is served alongside, and everything is topped with fresh dill and chives. You and your wallet will be so glad you brought the steakhouse home to your kitchen.

  • Stovetop Only
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 680
  • Protein 35g
  • Total Carb 24g
  • Total Fat 50g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • heads little gem lettuces
    • 2
    • heads little gem lettuces
  • grape tomatoes
    • 1/4 pint
    • grape tomatoes
  • chives
    • 1/8 ounce
    • chives
  • dill
    • 1/8 ounce
    • dill
  • lemon
    • 1
    • lemon
  • shallot
    • 1
    • shallot
  • brioche bread
    • 1 slice
    • brioche bread
  • garlic
    • 2 cloves
    • garlic
  • smoked paprika
    • 1/4 teaspoon
    • smoked paprika
  • dark brown sugar
    • 1 teaspoon
    • dark brown sugar
  • steaks
    • 2
    • steaks
  • mayonnaise
    • 2 packets
    • mayonnaise
  • sour cream
    • 1 packet
    • sour cream
  • crumbled blue cheese
    • 1 ounce
    • crumbled blue cheese

What You’ll Need

  • canola oil
  • kosher salt
  • black pepper
  • 10" medium pan

Allergens

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Halve little gem lengthwise, keeping stems intact, and rinse thoroughly. Rinse remaining produce. Halve grape tomatoes (or leave whole to save time). Thinly slice chives. Pick dill leaves, discarding stems. Roughly chop half of dill; reserve remainder for serving. Halve lemon. Peel shallot, thinly slice into rings, and place in a small bowl with juice of ½ lemon and ¼ teaspoon salt. Set aside to marinate until Step 6.

  2. Make smoky croutons

    Make smoky croutons

    Over a medium bowl, tear brioche into bite-size pieces. Mince garlic and add half to bowl with brioche, reserving remainder for dressing. Add spice mix and ½ teaspoon salt to bowl with brioche and toss to combine. Heat 1½ tablespoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add brioche and toast, stirring constantly, until golden and crisp, 3-4 minutes. Return croutons to bowl, reserving pan.

  3. Sear steaks

    Sear steaks

    Pat steaks dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Heat ½ tablespoon olive oil in pan from croutons over medium-high heat. When oil is shimmering, add steaks and sear until browned and medium rare, 4-6 minutes per side. Transfer steaks to a plate and set aside to rest.

  4. Make garlic paste

    Make garlic paste

    While steaks rest, sprinkle ⅛ teaspoon salt over reserved garlic on cutting board. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Transfer garlic paste to a separate small bowl.

  5. Make blue cheese ranch

    Make blue cheese ranch

    To bowl with garlic paste, add mayonnaise, sour cream, chopped dill, half of chives, half of blue cheese, juice of remaining lemon (start with a little, then taste and add more as desired), ¼ teaspoon salt, and pepper as desired. Whisk until fully combined.

  6. Plate steak wedge salad

    Plate steak wedge salad

    Cut steaks against the grain into ¼-inch slices. Drain shallot, discarding liquid. Divide little gem between serving plates and top with grape tomatoes, smoky croutons, and shallot. Drizzle over blue cheese ranch. Garnish with remaining chives, remaining dill, and remaining blue cheese. Serve with sliced steak. Dig in!

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