Past Recipes
Grilled Steak Wedge Salad

Grilled Steak Wedge Salad with Corn, Tomatoes, and Creamy Chive Dressing

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Recipe Details


Chef Shanna brings back the knife-and-fork wedge salad of our dreams—this time with a summery feel. She loads wedges of crisp romaine with fresh corn, tomatoes, and a chive–sour cream dressing. Hickory smoked almonds add crunch and a barbecue-like smokiness. Serve with grilled (or seared) steak for a super-satisfying, seasonal main everyone will love.


  • < 600 Calories
  • For The Grill
  • Low Carb Diet
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

Nutritional info

  • Calories 410
  • Protein 38g
  • Total Carb 16g
  • Total Fat 24g

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

Ingredients & Equipment

What we send

  • romaine heart
    romaine heart
  • grape tomatoes
    1/4 pint
    grape tomatoes
  • chives
    1/8 ounce
  • hickory smoked almonds
    2 tablespoons
    hickory smoked almonds
  • ear corn
    ear corn
  • garlic
    1 clove
  • sour cream
    1 ounce
    sour cream
  • white wine vinegar
    2 teaspoons
    white wine vinegar
  • steaks
  • crumbled blue cheese
    1 ounce
    crumbled blue cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan (optional)

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat grill to medium-high heat. Halve romaine heart lengthwise, keeping stem 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. Prepare corn and make garlic paste

    Prepare corn and make garlic paste

    Shuck corn, discarding husks and silk; slice off kernels, discarding cob. 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. Make creamy chive dressing

    Make creamy chive dressing

    In a small bowl, combine sour cream, white wine vinegar, garlic paste, half of chives (save remainder for garnish), 2 teaspoons water, 2 teaspoons olive oil, ⅛ teaspoon salt, and pepper as desired. Whisk until fully combined.

  4. Grill steaks

    Grill steaks

    If using a grill pan, place it over medium-high heat now. Pat steaks dry with paper towel and season all over with ½ 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 plate and set aside to rest for about 5 minutes.

  5. Plate steak wedge salad

    Plate steak wedge salad

    Once rested, cut steaks against the grain into ¼-inch slices. Divide romaine wedges between 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. Dig in!

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