Steakhouse Quality Wedge Salad Made Simple on the Yoder Smokers YS640s Pellet Grill

blue cheese

🥗Healthier: feta cheese

💰Cheaper: cream cheese

Feta provides a similar tangy flavor with fewer calories.

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt is lower in fat and adds creaminess.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked paprika

Turkey bacon reduces fat while maintaining a smoky flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Remove the gnarly part from the bottom of the iceberg lettuce head.

Peel back the outer layer of the lettuce if it looks bad.

Cut the iceberg lettuce into six wedges, cutting through the root to hold them together.

Season the cut sides of the wedges with a little duck fat and Meat Church Blanco seasoning.

Oil the grill grates of the YS 640S pellet grill.

Place the wedges directly on the grill grates over direct heat without closing the lid.

Grill the wedges until they have grill marks and a little char, ensuring they remain firm.

Remove the wedges from the grill and place them in the fridge to cool.

Season the strip steak with Cattleman's Grill Lonear seasoning.

Grill the steak over direct flame, closing the lid to get grill marks and color.

Check the steak temperature, aiming for 125-130°F, then remove it from the grill to rest.

Prepare the blue cheese dressing by blending together 1 cup sour cream, 1/2 cup mayonnaise, 4 oz smoked blue cheese, 1 tablespoon buttermilk, 2 teaspoons white vinegar, and crushed garlic using an immersion blender.

Season the dressing lightly with Lonear seasoning and blend until smooth.

Dice the rested steak into small pieces, incorporating the juices that came out while resting.

Fan out the chilled iceberg wedges and pour the blue cheese dressing into the nooks and crannies.

Top the wedges with the diced steak, additional blue cheese, pickled red onions, and halved cherry tomatoes.

Equipment Needed

Spice Level:

Allergens