I am such a sucker for a classic, stuffy, old-fashioned iceberg wedge salad with blue cheese dressing and a big ol' steak dinner. What happens when we put these two wondrous creations together? Steak House Chopped Salad night, baby! This blue cheese lover met my husband halfway with a Danish-style mild blue cheese (he prefers a sharp Cheddar) but feel free to crank it up with something more pungent, like a Stilton or Roquefort. To make up for the absence of the baked potato and heaping pile of creamed spinach (other quintessential steakhouse dishes), I've subbed in crunchy radishes, creamy avocado and sweet grape tomatoes.
Recipe courtesy of Patrick Decker
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Total:
35 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

For the dressing:

Directions

Place a heavy-bottomed skillet or a cast-iron skillet over medium heat with the oil. Season steaks liberally with salt and pepper, and cook to desired doneness, turning once, about 5 minutes per side for medium (for a steak that is 1-inch thick). Let steaks rest for 10 minutes before slicing. 

While steaks are cooking, prepare dressing: In a large mixing bowl, whisk together all ingredients for dressing, and adjust seasoning as needed with salt, pepper and more lemon juice. 

To serve, toss lettuce, tomatoes, radishes and avocado with prepared dressing, then divide among serving plates. Thinly slice steaks and top each salad.

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