Classic Wedge Salad with Skirt Steak and a Greek Yogurt Blue Cheese Dressing

Tuesday, May 21, 2013

Okay, so I may have told you a little white lie.

On Thursday, I promised to not bombard you with salads simply because it's summertime and yours truly needs not to embarrass herself in a bathing suit; yet, here I am posting what can technically be classified as a salad.   Sorry I'm not sorry - for two reasons:

1) There is bacon; 

2) While technically it's a salad, arguably it's a steak with a wedge salad on the side (see photographic evidence of steak laying beside salad, rather than on top of salad).  This point is further substantiated if you take a page out of my playbook and cook 2 1/2 pounds of steak for two people to serve with said wedge salad (for the record, my serving size is about 5 ounces - you do the math).

And, if you're still miffed at me for posting yet another salad, as a bonus I'm sharing with you my trick to cooking the perfect steak sans grill.   

Pan searing is actually our preferred method for cooking steak at home because it's fast, unaffected by the weather conditions, and a fool proof way of cooking steak to your preferred internal temp.  You may be surprised to learn it's the same method used by some of the best steakhouses (aren't I fancy), although I am certain they use butter instead of coconut oil.  

Of course, all of the forgoing concessions will be irrelevant once you taste the lightened-up blue cheese dressing.  Fair warning - you may be tempted to scrap the salad all together, grab a spoon (or a piece of bacon for dipping), and go to town (not speaking from experience, of course). 

Classic Wedge Salad with Skirt Steak and a Greek Yogurt Blue Cheese Dressing
Serves: 4 (or two people if one of the two is training for a Strong Man Comp)
Prep Time:  25 minutes
Cook Time:  6-10 minutes
Total Time:  35 minutes

For Dressing

1/4 cup of fresh chives, chopped
2/3 cup of Greek yogurt
5 tablespoons of 1% milk
1 teaspoon of white wine vinegar
1 clove of garlic, minced
1/3 cup crumbled high-quality blue cheese (I used a combo of Blue Stilton & Point Reyes, but I prefer Point Reyes) 
Fresh ground pepper and salt to taste 

For Salad

1 head of iceberg
1 pint grape tomatoes, quartered
4 slices of bacon, cooked and crumbled
1 cucumber, diced
More crumbled blue cheese for topping
2 lbs of skirt steak 
1 tablespoon coconut oil (or grape see oil or olive oil)
Salt, fresh ground pepper, garlic powder and dried thyme for seasoning steak 

For dressing, combine all ingredients except for the blue cheese and whisk well.  Fold in the blue cheese with a spoon.  Refrigerate until salad is ready.  

For salad, heat a large skillet over high heat.  Season skirt steak with salt, pepper, garlic powder and thyme (I do a light dusting of each on both sides of the steak).  Add coconut oil to pan and allow to heat.   Add skirt steak to pan and cook for 3 minutes per side for medium rare*.  Remove skirt steak from pan and allow to rest.  Holding the lettuce in two hands, position it so the core of the lettuce is facing down parallel to the flat surface. Slam the lettuce hard against service; remove the freed core. Slice cored lettuce into four wedges and plate.  Slice skirt steak against the grain.  Top lettuce wedges with tomato, cucumber, bacon, blue cheese crumbles and dressing.  Serve with sliced skirt steak.

*TIP:  If you are cooking a thicker steak, like a filet or a strip 1.5-2 inches thick, sear on high for 4 minutes on each side, and then finish in a 500 degree oven for 5 minutes for medium rare (please be sure your pan is oven proof).


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