Wedge Salad with Steak Tips

Main Course

Recipe courtesy of Dinner Illustrated from America's Test Kitchen

Serves 4

  • 3 ounces blue cheese
  • 1 garlic clove, minced
  • ¾ cup plain yogurt
  • 1 teaspoon red wine vinegar
  • Salt and pepper
  • 1 ½ pounds sirloin steak tips
  • 4 slices bacon, cooked and crumbled, fat reserved)
  • 1 head iceberg lettuce (9 ounces)
  • 10 ounces cherry tomatoes
  • Fresh chives or green onions

Wedge Salad with Steak Tips

Wedge Salad with Steak Tips

Click image to enlarge



Crumble cheese; place ½ cup in a small mixing bowl and set remainder aside. Add garlic, yogurt, and red wine vinegar to bowl; combine and set aside while you cook the steak.

Trim steak and cut into 2-inch pieces. Pat dry and season with salt and pepper. Heat reserved bacon fat in a skillet over medium-high heat until just smoking. Add steak and cook until well browned on all sides and meat registers 125ºF for medium-rare, about 7 minutes. Transfer to a plate, cover, and let rest.

While the steak rests, taste dressing and add salt and pepper as desired. Cut lettuce into 8 wedges and remove cores. Halve or quarter tomatoes, and thinly slice chives or green onions. Arrange 2 lettuce wedges each on 4 serving plates. Divide steak tips among plates. Top steak and lettuce with tomatoes, bacon, and remaining crumbled sheet. Sprinkle with chives or green onions; pass salt and pepper at the table.


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