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Decadent Steakhouse Wedge Salad with Bacon-Bourbon Dressing
Indulge in a steakhouse classic with a twist: Wedge Salad featuring juicy steak, bacon-bourbon dressing, and crispy onions. A salad worth splurging on!
Prepare to embark on a culinary journey that redefines the classic wedge salad. This Decadent Steakhouse Wedge Salad isn't just a side dish; it's the star of the show, featuring thick-cut juicy steak, crispy onions, and a rich bacon-bourbon dressing that makes every bite a flavor explosion. When you crave the satisfaction of a steakhouse meal but want something a little lighter, this indulgent salad delivers in spades.
Imagine tender slices of perfectly seared steak atop a crisp iceberg wedge, crowned with crunchy bacon bits and crispy fried onions for texture and depth. The pièce de résistance? A creamy bacon-bourbon dressing that coats every bite with indulgent goodness. Whether you're hosting a dinner party or treating yourself to a special meal, this salad is an irresistible choice.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings
4
Calories
780 kcal
per serving
Cuisine
Mediterranean
Indulge in a steakhouse classic with a twist: Wedge Salad featuring juicy steak, bacon-bourbon dressing, and crispy onions. A salad worth splurging on!
Ingredients
- • Ribeye steak: 1 pound
- • Salt: 1 teaspoon
- • Freshly ground black pepper: 1 teaspoon
- • Olive oil: 2 tablespoons
- • Iceberg lettuce: 1 head, cut into wedges
- • Thick-cut bacon: 6 slices
- • Mayonnaise: 1/2 cup
- • Bourbon: 2 tablespoons
- • Dijon mustard: 1 tablespoon
- • Apple cider vinegar: 1 tablespoon
- • Honey: 1 tablespoon
- • Crispy fried onions: 1 cup
- • Cherry tomatoes: 1 cup, halved
- • Blue cheese crumbles: 1/2 cup
- • Fresh chives: 2 tablespoons, chopped
Instructions
- 1 Preheat your grill or a heavy skillet over medium-high heat. Season the ribeye steak generously with salt and freshly ground black pepper on both sides.
- 2 In a skillet over medium heat, cook the bacon until crispy, about 8 minutes. Remove and drain on paper towels, then crumble once cool.
- 3 Rub the steak with olive oil and sear it on the hot grill or skillet for about 4-5 minutes per side for medium-rare, or until your desired doneness. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
- 4 In a mixing bowl, whisk together mayonnaise, bourbon, Dijon mustard, apple cider vinegar, and honey until smooth and creamy. Stir in half of the bacon crumbles.
- 5 To assemble the salad, place an iceberg wedge on each plate. Top with sliced steak, cherry tomatoes, blue cheese crumbles, crispy fried onions, and the remaining bacon crumbles.
- 6 Drizzle with the bacon-bourbon dressing and garnish with fresh chives. Serve immediately, allowing the flavors to meld beautifully.
Serving Suggestions
- • This indulgent salad pairs beautifully with a glass of robust red wine, such as a Cabernet Sauvignon or a Malbec, which complements the richness of the steak and bacon. For a lighter option, a crisp lager or a bourbon cocktail enhances the smoky bourbon notes in the dressing. For a complete steakhouse experience, serve this salad alongside a side of garlic mashed potatoes or roasted asparagus. The creamy potatoes and fresh greens create a delightful contrast to the rich, meaty flavors of the salad.
Storage Tips
To store leftovers, keep the components of the salad separate. Wrap the steak slices in aluminum foil and refrigerate for up to 3 days. Store the dressing in an airtight container in the fridge for up to 5 days. Keep the iceberg wedges and other toppings in a sealed container. Reheat the steak gently in a skillet over medium heat and assemble the salad just before serving for the best texture.
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