Grilled Steak Wedge Salad

Jul 16, 2025 • Tom Jackson

A bold, smoky twist on a steakhouse classic. This grilled Steak Wedge Salad brings together charred iceberg lettuce, tender Creekstone Farms Strip Steak, and a creamy homemade blue cheese dressing—all finished with bright pickled onions and juicy tomatoes. Cooked hot and fast on the Yoder Smokers YS640s Pellet Grill, it’s the perfect union of crisp, cool, and sizzling flavor.

Grilled Steak Wedge Salad on the Yoder YS640s | ATBBQ Recipe

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

6

Prep Time

20 minutes

Cook Time

20 minutes

Calories

430

This isn’t your average wedge. We’re firing up the YS640s for a steak salad that’s equal parts fresh, creamy, and smoky. Grilled iceberg, seasoned Creekstone Farms Strip Steak, and house-made blue cheese dressing bring the steakhouse home—backyard style.

Ingredients

1 Creekstone Farms Strip Steak
Cattleman’s Grill Lone Star Brisket Rub
1 head of iceberg lettuce, cut into 6 wedges
Meat Church Blanco Seasoning
1 cup pickled onions
1 1/2 cup tomato, diced

Blue cheese dressing:

4 oz blue cheese crumbles, divided
1 cup sour cream
1/3 cup mayonnaise
2 tbsp buttermilk
2 tsp white wine vinegar
1 clove garlic, crushed
Cattleman’s Grill Lone Star Brisket Rub, to taste

View Cart (0) Checkout

Directions

Combine blue cheese dressing ingredients and blend. Refrigerate for up to one week.
Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling with GrillGrates installed over the fire box.
Clean, core and quarter iceberg lettuce into wedges.
Spray iceberg wedges with a light coating of duck fat. Season with a light dusting of Meat Church Blanco Seasoning. Grill briefly for grill marks with the lid open, then chill in the refrigerator.
Spray the steak with duck fat, then season with Cattleman’s Grill Lone Star Brisket Rub. Cook to an internal temperature of 125ºF, flipping halfway through. Rest the steak for 5 minutes, then dice into small pieces.
Serve the grilled lettuce wedges topped with blue cheese dressing, diced steak, tomatoes and pickles onions.

Image of Grilled Steak Wedge Salad on the Yoder YS640s | ATBBQ Recipe

Recipe Note

Recipe Highlights

Reverse Ranch Vibes – This isn't your average wedge. Between char-grilled lettuce and steakhouse-grade dressing, it's a bold rework of the classic.
Charred Crunch – Grilling the iceberg wedges adds smoky character without losing that signature crisp bite.
Steakhouse Flavor, Backyard Simplicity – Strip steak meets brisket rub and grill grates for seared edges and juicy interior—all done hot and fast.

Tips & Insights from the Pit

The steak wedge is having a moment—making its way from steakhouse menus to backyard grillers who want bold, texture‑forward dishes that break the mold. This version keeps it approachable, with all the flavor packed into just a few core ingredients.

We built this recipe on the Yoder Smokers YS640s Pellet Grill , dialed in at 450ºF. For those clean grill lines and high‑heat searing, we used GrillGrate panels for YS640/YS480 set directly over the firebox.

To bring it all together:

Chill the grilled lettuce after searing — it keeps the texture sharp and the plate refreshing.
Let the steak rest before dicing — this locks in the juices and prevents the lettuce from going soggy.
Use Cornhusker Duck Fat Spray for a clean, flavorful char on both the steak and the lettuce.

More Recipes to Try

Bloody Mary Steak Salad – A bold and refreshing twist on steak salad featuring grilled strip steak, arugula, tomatoes, and that signature Bloody Mary mix.
Grilled Flank Steak & Red Chimichurri – Marinated flank steak grilled to perfection and topped with a sweet red bell pepper–heavy chimichurri sauce.
Grilled Steak Panzanella – A summer salad classic reimagined—steak meets grilled ciabatta, corn, tomato, arugula, and feta in one hearty dish.

This salad is all about balance—fat, acid, char, and chill. Looking to explore more flavor‑forward grilling staples? Check out our full Cast Iron Collection and our curated lineup of Sauces and Rubs to build your backyard pantry.