Steak and Wedge Salad

Recipe: Steak and Wedge Salad recipe

Serves: 4

Ingredients

3-4 Beef Tenderloin Steaks, brought to room temperature

Salt and pepper to preference 

½ stick butter, unsalted (about 2oz)

4-6 cloves of garlic, crushed

1 head iceberg lettuce, quartered 

2 Persian or mini cucumbers cut into coins 

A handful of tomatoes, cut in half 

½ lemon, reserve the other half 

1 small red onion, roughly chopped

Dressing:

2tsp Dijon mustard

1/4c sour cream (any fat percentage)

2oz bleu cheese dressing, crumbled 

1tsp white balsamic dressing

1tsp olive oil (I like garlic infuses olive oil) but use what you have! 

Juice from ½ lemon 

Optional: 2tbsp everything but the bagel seasoning

Salt and pepper if desired

Directions

Set oven to 350 degrees.

To a cast iron skillet or oven safe pan, add your butter and garlic cook in the oven or start on stove top (about 2 minutes). Once the butter has melted add in your steak and cook for about 5 minutes on the top and bottom to develop a golden-brown crust, once crusty on both sides put it in the oven for another 5-8 minutes depending on how you like your meat prepared! Save the butter garlic to garnish the steak as garnish. Let rest for 5 minutes then slice. 

For the dressing: to a small bowl add all the ingredients, mix, and set aside. 

Meanwhile season the lettuce, and tomatoes with remaining lemon, salt and pepper then start to assemble on a large platter.  Begin with the Wedges, cucumber, onion, and tomato, top the salad with the dressing then everything but the bagel if using. Plate the steak alongside the salad on the platter, garnish with remaining butter garlic and serve immediately! Enjoy!