🥗
Decadent Grilled Steak & Blue Cheese Wedge Salad with Crispy Onion Straws
Indulge in this bold big beautiful salad with grilled steak, blue cheese, and crispy onion straws. A scrumptious comfort food delight!
Get ready to elevate your salad game with this indulgent twist on a classic! Our Decadent Grilled Steak & Blue Cheese Wedge Salad is the epitome of comfort food meets salad bowl. Imagine juicy, perfectly grilled steak slices, nestled atop crisp iceberg wedges, drizzled with creamy blue cheese dressing, and finished with crispy homemade onion straws. Each bite is a symphony of flavors and textures that will have you craving more.
This salad is not just another side dish; it’s the main event. The smoky, charred steak offers a perfect contrast to the cool, crunchy lettuce, while the pungent blue cheese adds a creamy richness that pairs beautifully with the tangy balsamic glaze. Crispy onion straws bring that irresistible crunch, making this salad a satisfying meal that will leave you delightfully full and happy. Perfect for special occasions or when you're simply in the mood to treat yourself!
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
820 kcal
per serving
Cuisine
Mediterranean
Indulge in this bold big beautiful salad with grilled steak, blue cheese, and crispy onion straws. A scrumptious comfort food delight!
Ingredients
- • Ribeye steak: 2 (8 oz each)
- • Salt: 1 tsp
- • Black pepper: 1 tsp
- • Olive oil: 2 tbsp
- • Iceberg lettuce: 1 head, cut into 4 wedges
- • Blue cheese crumbles: 1 cup
- • Blue cheese dressing: 1 cup
- • Balsamic glaze: 1/4 cup
- • Onion: 1 large, thinly sliced
- • All-purpose flour: 1 cup
- • Cayenne pepper: 1/2 tsp
- • Garlic powder: 1/2 tsp
- • Buttermilk: 1/2 cup
- • Vegetable oil: for frying
- • Cherry tomatoes: 1 cup, halved
- • Crumbled bacon: 1/2 cup
- • Chives: 1/4 cup, finely chopped
Instructions
- 1 Preheat your grill to medium-high heat. Season the ribeye steaks with salt and black pepper, then drizzle with olive oil to prevent sticking.
- 2 Grill the steaks for 4-5 minutes per side for medium-rare, or to your desired doneness. Remove from the grill and let them rest for 5 minutes before slicing thinly against the grain.
- 3 While the steak is resting, prepare the crispy onion straws. In a bowl, combine flour, cayenne pepper, and garlic powder. Dip the onion slices in buttermilk, then dredge in the seasoned flour, shaking off excess.
- 4 In a large skillet, heat vegetable oil over medium heat. Fry the onion straws in batches until golden brown and crispy, about 2-3 minutes per batch. Drain on paper towels and season with a pinch of salt.
- 5 To assemble the salad, place an iceberg wedge on each plate. Top with sliced steak, cherry tomatoes, crumbled bacon, and blue cheese crumbles.
- 6 Drizzle generously with blue cheese dressing and balsamic glaze. Garnish with the crispy onion straws and a sprinkle of chopped chives.
Serving Suggestions
- • This indulgent steak and blue cheese wedge salad is a standout main course on its own, but you can pair it with a warm, crusty baguette to soak up all the delicious dressing and juices. For a refreshing beverage, consider a glass of iced tea with lemon or a robust red wine like Cabernet Sauvignon to complement the rich flavors. A light dessert, such as lemon sorbet, can provide a refreshing finish to this satisfying meal.
Storage Tips
Store any leftover steak and onion straws separately in airtight containers. The steak can be kept in the refrigerator for up to 3 days and reheated gently in a skillet over low heat. The onion straws should be stored at room temperature and can be recrisped in a preheated oven at 350°F (175°C) for about 5 minutes. The assembled salad is best enjoyed fresh.
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