Steakhouse-Style Steak & Wedge Salad
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Steakhouse-Style Steak & Wedge Salad

Steakhouse-Style Steak & Wedge Salad

Elevated Dinners, Impressively Easy

What if we said you could get a classic steakhouse dinner on your table in just 15 minutes? Well, with a few clever tricks from our chefs, here’s how it’s going to go down: You’ll season and sear steak in a hot pan until it’s cooked just the way you like it. Meanwhile, the garlic bread is toasting to golden perfection. Then it’s back to the skillet for a speedy, velvety garlic-herb butter pan sauce. While the meat rests, you’ll drizzle a simple salad with blue cheese dressing, scatter with croutons and Parmesan cheese, and serve it all up—fast!

Tags:
New
Easy Prep
Quick
Allergens:
Soy
Wheat
Milk
Eggs

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

10 ounce

Ranch Steak

1 tablespoon

Bold & Savory Steak Spice

4 ounce

Grape Tomatoes

1 unit

Baby Lettuce

1 unit

Demi-Baguette

(Contains Soy, Wheat)

2 tablespoon

Garlic Herb Butter

(Contains Milk)

1 unit

Beef Stock Concentrate

1.5 tablespoon

Sour Cream

(Contains Milk)

1 unit

Croutons

(Contains Milk, Wheat)

3 ounce

Blue Cheese Dressing

(Contains Eggs, Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Cooking Oil

Salt

Pepper

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Nutrition Values

/ per serving
Calories810 kcal
Fat52 g
Saturated Fat18 g
Carbohydrate48 g
Sugar8 g
Dietary Fiber3 g
Protein35 g
Cholesterol140 mg
Sodium2020 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Pan
Paper Towel

Instructions

Sizzle
1

• Pat steak* dry and season all over with half the Steak Spice (all for 4), salt, and pepper. • Drizzle oil in a very hot pan; cook steak to desired doneness, 3-6 minutes per side. Turn off heat; transfer steak to a plate. Wipe out pan.

Prep
2

• While steak cooks, wash and dry produce. • Halve tomatoes. Trim and discard root end from lettuce; quarter lengthwise. Halve baguette lengthwise and toast until golden. • Spread toasted baguette with half the garlic herb butter; halve on a diagonal.

Simmer
3

• Add ¼ cup water (1⁄3 cup for 4) and stock concentrate to hot pan used for steak. Cook, stirring, until thickened, 1-2 minutes. • Remove pan from heat; stir in sour cream and remaining garlic herb butter.

Serve
4

• Lightly crush croutons in bag. • Divide steak, lettuce, and garlic bread between plates. Top lettuce with dressing, cheese, tomatoes, and croutons. Spoon sauce over steak.

Steak is fully cooked when internal temperature reaches 145°.