New York Steak Wedge Salad

American Entrée
25 min.
4 Servings
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Take the classic iceberg wedge salad to the next level by adding rich, juicy New York strip loin. This easy recipe packs a solid punch of flavor with rich blue cheese dressing and seared steak for a simple and filling lunch or dinner option.


  • 2 heads iceberg lettuce
  • ½ red onion, julienned
  • ¼ cup Colavita® red wine vinegar
  • 1 tsp. kosher salt, divided
  • 4 strip loins
  • ¼ tsp. ground black pepper
  • 2 Tbsp. Salemville® blue cheese crumbles
  • ½ cup Giant Eagle ranch dressing
  • 1 Tbsp. Market District extra virgin olive oil
  • 1 (10 oz.) pkg. Market District cherry tomatoes, halved


  Prep Time: 10 min. • Cook Time: 15 min.

Remove outer leaves from iceberg. Cut in half and then cut into quarters. In a small bowl, mix the red onions, red wine vinegar, and ½ teaspoon of salt. Set aside to marinate.

Season steaks with ½ teaspoon of salt and ¼ teaspoon pepper. Combine blue cheese crumbles with the ranch dressing.

Heat a frying pan on the stove on high. Once heated, add olive oil and the steak to the pan. Cook for 4 minutes on each side.* Remove from pan and let rest for 5 minutes. After resting, slice steak.

Arrange the iceberg on platter, drizzle with blue cheese dressing, scatter the cherry tomatoes, and pickled onions and top with the steak!

*For food safety, cook steaks to an internal temperature of 145°F.

Approximate Nutritional Information (Per serving): Calories 710, Fat 47g, Sat Fat 15g, Trans Fat 0g, Cholesterol 160mg, Sodium 1050mg, Total Carbohydrate 17g, Fiber 5g, Sugars 11g, Protein 55g

ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Soy-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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