Wedge Salad with Steak Tips
By America's Test KitchenPublished on October 28, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces1 teaspoon table salt, divided¾ teaspoon pepper, divided2 tablespoons vegetable oil ¾ cup plain yogurt 3 ounces Stilton cheese, crumbled (3⁄4 cup), divided1 garlic clove, minced1 teaspoon red wine vinegar 1 head iceberg lettuce (9 ounces), cored and cut into 8 wedges10 ounces cherry tomatoes, halved4 slices cooked bacon, crumbled into 1⁄2-inch pieces2 tablespoons minced fresh chives
Before You Begin
Sirloin steak tips, also known as flap meat, can be sold as whole steaks, cubes, and strips. To ensure uniform pieces, we prefer to purchase whole steaks and cut them ourselves.
Instructions
- Pat steak dry with paper towels and sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak and cook until meat is well browned on all sides and registers 125 degrees (for medium-rare), about 7 minutes. Transfer to plate, tent with foil, and let rest for 5 minutes.
- Meanwhile, whisk yogurt, ½ cup Stilton, garlic, vinegar, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper together in bowl.
- Arrange lettuce wedges and steak tips on 4 plates and drizzle with dressing. Top with tomatoes, bacon, and remaining ¼ cup Stilton. Sprinkle with chives and season with salt and pepper to taste. Serve.
Time
30 minutesYield
Serves 4Ingredients
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces
1 teaspoon table salt, divided
¾ teaspoon pepper, divided
2 tablespoons vegetable oil
¾ cup plain yogurt
3 ounces Stilton cheese, crumbled (3⁄4 cup), divided
1 garlic clove, minced
1 teaspoon red wine vinegar
1 head iceberg lettuce (9 ounces), cored and cut into 8 wedges
10 ounces cherry tomatoes, halved
4 slices cooked bacon, crumbled into 1⁄2-inch pieces
2 tablespoons minced fresh chives
Ingredients
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces
1 teaspoon table salt, divided
¾ teaspoon pepper, divided
2 tablespoons vegetable oil
¾ cup plain yogurt
3 ounces Stilton cheese, crumbled (3⁄4 cup), divided
1 garlic clove, minced
1 teaspoon red wine vinegar
1 head iceberg lettuce (9 ounces), cored and cut into 8 wedges
10 ounces cherry tomatoes, halved
4 slices cooked bacon, crumbled into 1⁄2-inch pieces
2 tablespoons minced fresh chives
Ingredients
1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces
1 teaspoon table salt, divided
¾ teaspoon pepper, divided
2 tablespoons vegetable oil
¾ cup plain yogurt
3 ounces Stilton cheese, crumbled (3⁄4 cup), divided
1 garlic clove, minced
1 teaspoon red wine vinegar
1 head iceberg lettuce (9 ounces), cored and cut into 8 wedges
10 ounces cherry tomatoes, halved
4 slices cooked bacon, crumbled into 1⁄2-inch pieces
2 tablespoons minced fresh chives
Why This Recipe Works
The pairing of crunchy iceberg lettuce, tangy blue cheese, and crispy bacon is what makes this classic salad so popular. To turn it into dinner, we added meaty steak tips in a nod to its steakhouse roots.
Before You Begin
Sirloin steak tips, also known as flap meat, can be sold as whole steaks, cubes, and strips. To ensure uniform pieces, we prefer to purchase whole steaks and cut them ourselves.
Instructions
- Pat steak dry with paper towels and sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak and cook until meat is well browned on all sides and registers 125 degrees (for medium-rare), about 7 minutes. Transfer to plate, tent with foil, and let rest for 5 minutes.
- Meanwhile, whisk yogurt, ½ cup Stilton, garlic, vinegar, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper together in bowl.
- Arrange lettuce wedges and steak tips on 4 plates and drizzle with dressing. Top with tomatoes, bacon, and remaining ¼ cup Stilton. Sprinkle with chives and season with salt and pepper to taste. Serve.
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