The Wedgie

Servings 4


  • 4 ea. 8 oz. Harris Ranch top sirloin steaks
  • 1 head iceberg lettuce
  • 1 ea. red onion sliced
  • 2 ea. tomato sliced
  • 16 ea. black olives
  • 1 cup Blue cheese
  • 1 cup basil vinaigrette recipe below
  • salt & pepper

Basil Vinaigrette Dressing:

  • 1/2 cup corn oil
  • 1/2 cup olive oil
  • 2/3 cup red wine vinegar
  • 1 tbsp. red onion minced
  • 1 tsp. fresh basil chopped
  • 1 tsp. fresh oregano chopped
  • 1 tbsp. fresh parsley chopped
  • 1 tsp. fresh garlic minced
  • 1 tsp. Dijon mustard
  • 1 tsp. sugar
  • 1 pinch black pepper fresh ground preferred


  • Season the steaks with salt and pepper; charbroil the steaks to desired temperature. While the steaks are cooking prepare the salad. Cut the head of iceberg into quarters, remove the core. Place one section of the lettuce onto each plate. Top with sliced tomatoes, red onion, and black olives. Slice the sirloin and place next to the lettuce, drizzle with the basil vinaigrette and sprinkle the whole dish with Blue cheese. Season with salt and pepper to taste.

Basil Vinaigrette Dressing Preparation

  • Blend all ingredients into a food processor or blender until all product is incorporated. Yields 2 cups.