Grilled Wedge Steak Salad
Jul 29, 2025 11:40 PM
This grilled wedge steak salad is more than just dinner—it’s a grounding, sensory experience that invites you to slow down and savor. Cool, smoky romaine meets juicy steak, crispy bacon, and tangy pickled shallots, all drizzled with a creamy blue cheese dressing you’ll want to keep in your fridge all week.
This salad isn’t just about what’s on the plate—it’s about how it feels to make it. I developed this recipe on a day when I was feeling scattered and overwhelmed, and it brought me back to myself. As I sliced the shallots and listened to the bacon sizzle, I started to feel more present. It’s a simple meal, but one filled with contrast: hot and cold, creamy and crisp, smoky and sharp.
It’s also wildly adaptable. Use any steak you like (I use flank), swap in grilled chicken, or skip the meat entirely for a striking starter salad. It’s naturally gluten-free, endlessly riffable, and satisfying enough for a full meal. If you're in the mood to round things out, grilled potatoes make a great side.
Ingredients:
Quick Pickled Shallots
- 1 medium shallot peeled and very thinly sliced
- 2 tablespoons sherry vinegar (or red wine vinegar)
- Salt and freshly ground black pepper
Blue Cheese Dressing
- 2 tablespoons fresh lemon juice
- 1 garlic clove grated
- ½ cup sour cream
- ½ cup mayonnaise
- ¾ cup (3 ounces) crumbled blue cheese, plus more for serving
- 2 tablespoons thinly sliced chives (or chopped scallions)
- 1-2 tablespoons water or milk or more as needed
Steak and Salad
- 1 - 1 ¼ pounds flank steak
- ½ teaspoon granulated garlic
- 4-6 strips meaty bacon
- Neutral vegetable oil for the grill
- 2 romaine hearts halved lengthwise
- 1 pint grape or cherry tomatoes halved (or quartered if large)
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
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