Morton's Steak House Iceberg Blue Cheese Wedge and Boompa's Grilled Rib-Eye Steaks

It was warm here today, so the hubby and I decided to grill some boneless rib-eye steaks for dinner, and I made a wedge salad using Morton's Steak House Blue Cheese Dressing, with a few modifications.  This dressing is simply delicious, and that's all there is to it!

INGREDIENTS:

1 head iceberg lettuce
6 slices crispy bacon, crumbled in large pieces
1 small onion, chopped
1-2 ripe tomatoes, chopped
1 1/2 C Morton's Blue Cheese Dressing (below)

Morton's Blue Cheese Dressing Ingredients

1 C real mayonnaise
1/2 C plus 1 tbs sour cream
2 TBS buttermilk, add more to get desired consistency
1/2 tsp Durkee Famous Sauce*
1/4 tsp seasoned salt
Salt and freshly ground black pepper
1/2 C Maytag blue cheese, crumbled

INSTRUCTIONS:

In a large mixing bowl, whisk together the mayonnaise and sour cream. Add the buttermilk, Durkee sauce, and seasoned salt. Whisk until well mixed. Season to taste with salt and pepper and whisk again.  Using a rubber spatula, gently fold in the blue cheese. Transfer to a storage container with a tight-fitting lid and refrigerate for at least 1 day and up to 4 days.

SALAD

Remove any wilted outside leaves from lettuce head. Strike bottom of lettuce head on a flat surface to loosen core. Pull core out. Place lettuce head on cutting board and slice in half from top to bottom. Slice into four wedges. Put wedges in a zip lock bag, and place in crisper drawer of your refigerator for about 2 hours. When ready to serve, ladle dressing across wedge so that it runs over the side. Sprinkle chopped onion, bacon pieces, and chopped tomatoes over the top of the salad.

*Durkee Famous Sauce is sold in many supermarkets. It's a vinegar-flavored mustard-mayonnaise type of sauce.

Boompa’s Grilled Steaks

Here is how my husband, known as Boompa to our great-grandson, makes his steaks.  Black Angus beef is the most flavorful, so that is what we always use. They are delicious!  No kidding!

               

 Ingredients:

Black Angus Rib Eye steaks (bone in if available)

Olive Oil

Garlic salt

Tony Chacheres Cajun Seasoning

McCormick Spicy Montreal Steak Seasoning

Worcestershire Sauce

Lite soy sauce

Instructions:

Rub steaks with olive oil on both sides.  Sprinkle both sides lightly with garlic salt and Cajun seasoning.  Add Worcestershire sauce and soy sauce to taste.  Liberally sprinkle on the  Montreal seasoning. Place steaks in refrigerator for about 1-2 hours.  When ready to cook, put steaks on hot grill to sear about 3 minutes per side. Then lower heat a bit, and grill to desired doneness.

I am sharing this with Tea Party Tuesday , Mix it up Monday , Table Top Tuesday , Wow Us Wednesday