I love a classic steakhouse wedge. In fact, they know me at Fleming’s Prime steakhouse & Wine Bar well enough to go ahead and place the order when I walk in the door. Sean Murphy serves me a classic wedge with tenderloin and grilled shrimp when we have a meeting scheduled around lunch time and there is a place in Houston Texas that makes an incredible wedge with a southwestern thousand island dressing with chopped hard boiled eggs and crisp crumbled bacon that I often crave.
This recipe easily can be made without the steak, or with grilled chicken instead but to me, there is nothing better than a classic wedge with sliced medium rare steak and a glass of Hartford Pinot Noir.
Ingredients
1 cup mayonnaise
4 ounces high quality bleu cheese- like a Maytag (about 3/4 cup)
1/2 cup Sour cream
1/4 cup buttermilk
2 tablespoons white wine vinegar freshly cracked black pepper
Kosher salt
1 large head of iceberg lettuce, each cut into quarters 1 red onion cut into rings
2 large tomatoes- wedged
¼ cup fresh blueberries
1 sirloin strip steak, approx ¾ pound
Kosher salt
Fresh ground pepper
Balsamic reduction
Directions
- Mix mayonnaise, Maytag bleu cheese, buttermilk and sour cream. Add 2 tablespoons white vinegar and season with a dash of kosher salt. This may be refrigerated overnight.
- Season steak with kosher salt. Heavily cover steak with ground pepper (I prefer a mix of Szechwan, white and black peppercorns).
- Heat a heavy skillet to medium high until it begins to smoke. Add steak and sear until it is well crusted, about 4 minutes per side. Remove and let rest 10 minutes.
- Wash iceberg and remove any dark, wilted outer leaves. Cut into quarters. Place in center of chilled plate.
- Spoon the bleu cheese dressing over center. Top with red onion rings and place 2 tomato wedges to the side. Sprinkle with a few fresh blueberries for garnish. Slice sirloin at a bias cut and arrange 3-4 slices per salad fanned near the wedge.
- Drizzle meat with balsamic reduction and serve.
