Steakhouse-Style Steak & Wedge Salad

🥘 Ingredients

• baby lettuce
  2 unit
• beef stock concentrate
  2 unit
• blue cheese dressing
  6 oz
• bold & savory steak spice
  1 tbsp
• cooking oil
  1 tsp
• croutons
  2 unit
• demi-baguette
  2 unit
• garlic herb butter
  4 tbsp
• grape tomatoes
  8 oz
• parmesan cheese
  6 tbsp
• pepper
• ranch steak
  20 oz
• salt
• sour cream
  3 tbsp
• water
  ¼ cup

🍳 Cookware

• pan

1. 

   1

   Pat ranch steak dry and season all over with half the bold & savory steak spice (all for 4), salt , and pepper . Drizzle cooking oil in a pan ; cook steak to desired doneness, 3-6 minutes per side. Turn off heat; transfer steak to a plate. Wipe out pan.

   ranch steak: 20 oz, bold & savory steak spice: 1 tbsp, salt, pepper, cooking oil: 1 tsp
2. 

   2

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

   grape tomatoes: 8 oz, baby lettuce: 2 unit, demi-baguette: 2 unit, garlic herb butter: 4 tbsp
3. 

   3

   Add water and beef 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.

   water: ¼ cup, beef stock concentrate: 2 unit, sour cream: 3 tbsp
4. 

   4

   Lightly crush croutons in bag. Divide steak, lettuce, and garlic bread between plates. Top lettuce with blue cheese dressing , parmesan cheese , tomatoes, and croutons. Spoon sauce over steak. Steak is fully cooked when internal temperature reaches 145°.

   croutons: 2 unit, blue cheese dressing: 6 oz, parmesan cheese: 6 tbsp