This salad is a meal, hearty and meaty and smothered with a chunky blue cheese dressing it feels much like the famous wedge salad has gone to a higher level.
Recipe Beth Jacob. Styling Kari Wardrop. Photography Jerry Grajewski.

Recipe Beth Jacob. Styling Kari Wardrop. Photography Jerry Grajewski.

  • Duration
  • Cook Time
  • Prep Time
  • Serves 6Servings

Ingredients

  • 6 cups baby spinach

  • 1 pint cherry tomatoes, halved 

  • 2 shallots, thinly sliced

  • 1 pound skirt steak

Dry rub

  • 1/4 cup brown sugar

  • 1/4 cup paprika

  • 1 tablespoon cayenne pepper

  • 2 tablespoons coriander seed

  • 2 tablespoons onion powder

  • 2 tablespoons garlic powder

  • 2 tablespoons cumin, ground

  • 2 tablespoons dry mustard

  • 2 tablespoons coarse salt

  • 2 tablespoons freshly ground pepper 

Buttermilk blue cheese dressing

  • 3 ounces blue cheese, crumbled 

  • 2 tablespoons white wine vinegar 

  • 1/4 cup buttermilk

  • 1/2 cup mayonnaise

  • Freshly ground pepper, to taste

Preparation

For dressing, combine all ingredients in a jar, shake to mix.

For dry rub, combine all ingredients in a jar, shake to mix. 

Allow steak to come to room temperature. Preheat grill to high. Sprinkle steak generously on all sides with rub. Grill for 4 minutes per side for rare. Rest 30 minutes before slicing against the grain.

To serve, arrange spinach, tomatoes and shallots on large platter. Top with blue cheese dressing and sliced steak.