Recipe courtesy of Patrick Decker

Steak House Chopped Salad

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.
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  • Level: Easy
  • Total: 35 min
  • Active: 25 min
  • Yield: 4 servings
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1 tablespoon olive oil or canola oil

1 1/2 pounds well-marbled steaks, such as hangar or flank

Salt and ground black pepper

For the dressing:

1/2 cup sour cream

2 tablespoons mayonnaise

1/3 cup buttermilk

1 small shallot, finely chopped or grated

1 garlic clove, grated or pasted

1 teaspoon Dijon mustard

Juice of 1/2 lemon

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh flat-leaf parsley

Few dashes hot sauce

2 ounces blue cheese, crumbled as needed

Salt and ground black pepper

1 large head romaine, roughly chopped

1/2 pint cherry tomatoes, halved

4 to 5 radishes, coarsely chopped

1 ripe avocado, pitted and chopped



  1. 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. 
  2. 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. 
  3. To serve, toss lettuce, tomatoes, radishes and avocado with prepared dressing, then divide among serving plates. Thinly slice steaks and top each salad.