This steakhouse wedge salad pairs a perfectly grilled ribeye with crispy black pepper bacon, fried shallots, and marinated tomatoes, all topped with a homemade peppery ranch dressing that elevates the classic dish.
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Drizzle ribeye with olive oil and season generously with salt and pepper.
Arrange black pepper bacon on a parchment-lined baking sheet and bake until crispy. Once cooled, chop into small pieces.
In a small bowl, combine halved grape tomatoes, olive oil, champagne vinegar, minced garlic, chopped chives, and black pepper. Stir to combine and set aside to marinate.
Heat avocado oil in a saucepan over medium-high heat. Add thinly sliced shallots and fry until golden brown and crispy, stirring occasionally.
Remove fried shallots with a slotted spoon or tongs and drain on a paper towel-lined plate. Immediately sprinkle with kosher salt.
Cut the head of iceberg lettuce into four large wedges.
In a bowl, combine mascarpone cheese, blue cheese crumbles, buttermilk, Worcestershire sauce, and black pepper. Mix until creamy.
Transfer the blue cheese mixture to a piping bag or a plastic bag with the corner snipped off for easy application.
To make the ranch dressing, combine mayonnaise, lemon juice, fresh parsley, fresh dill, and a generous amount of black pepper in a jar. Blend with an immersion blender until smooth and creamy.
Grill the seasoned ribeye steak to your desired doneness.
Let the steak rest for 5-10 minutes, then slice it against the grain.
To assemble, place two iceberg wedges on a plate and arrange the sliced steak alongside.
Drizzle the peppery ranch dressing over the lettuce wedges.
Top the wedges with marinated tomatoes, chopped chives, crispy bacon, and fried shallots.
Pipe dollops of the blue cheese mixture onto the salad.
Finish the sliced steak with a sprinkle of flaky sea salt and serve immediately.
Assemble the salad just before serving. Store leftover steak, bacon, and dressing separately in airtight containers for up to 3 days; reheat steak gently and reassemble with fresh greens and toppings.
grill or grill pan · meat thermometer
Pat the ribeye dry, season generously with salt and black pepper, and grill over high heat for 4–5 minutes per side for medium-rare (130–135°F internal temperature). Let it rest 5 minutes before slicing.
Yes, prepare the dressing up to 2 days in advance and store in an airtight container in the refrigerator. Stir well before serving.
Cook the bacon in a skillet over medium-high heat for 8–10 minutes until the edges are deeply browned and crispy, turning occasionally. Drain on paper towels.
Toss halved grape tomatoes with olive oil, champagne vinegar, minced garlic, and chopped chives. Let sit for 15–30 minutes at room temperature before serving.
Yes, strip steak, sirloin, or even grilled chicken breast work well. Adjust cooking time based on thickness and cut.
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