LEMONGRASS STEAK WEDGE SALAD
Light and refreshing crunchy wedge salad served with grilled lemongrass steak and a creamy tangy buttermilk blue cheese dressing.
Prep Time10 minutes mins
Cook Time8 minutes mins
Total Time18 minutes mins
Servings: 2
Author: the communal feast
- For the lemongrass steak:
- 2 beef tenderloin fillets or your choice of steak to marinate
- 2 tablespoons lemongrass paste
- 3 cloves of garlic minced
- 2 teaspoons grated ginger
- juice of 1 lime
- 1 tablespoon soy sauce
- ½ tablespoon honey
- 2 teaspoons Worcestershire
- 1 tablespoon olive oil
- Salt + pepper to taste
- For the buttermilk blue cheese dressing:
- ½ cup buttermilk
- ¼ cup mayonnaise
- 2 teaspoon freshly ground coarse black pepper plus more to taste
- ½ tablespoon lemongrass paste
- 1 teaspoon fresh lemon juice
- ½ teaspoon finely grated lemon zest
- 4 ounces mild blue cheese crumbled
- For the salad:
- 1 head iceberg lettuce outer leaves discarded and cut into 4 wedges
- ¼ pound bacon crisped and finely crumbled
- 1/3 cup red onions thinly sliced
- ½ cup cherry tomatoes cut in half
- 2 avocados sliced
- 1/3 cup croutons
- Crumbled blue cheese for garnish
- 2 tablespoons finely chopped chives for garnish
- Fresh cracked pepper for garnish
For the lemongrass steak:
1. To make the marinade add all ingredients to a Ziploc back and marinade for at
least 30 minutes before serving.
2. Grill the steak on medium-high heat for 4 minutes per side. Let rest for 2 minutes
and slice against the grain. Set aside for serving
To assemble the salad:
4. Add iceberg wedge quarters to a plate, dress the salad with a generous portion of
dressing, you want each piece of lettuce to be coated with the blue cheese dressing.
5. Next add the cherry tomatoes, sliced red onion, and avocados. Crumble the croutons
over the salad, add the bacon pieces and crumbled blue cheese.
To garnish add chopped chives, sliced steak and fresh ground pepper