This Steakhouse Wedge Salad with Homemade Ranch is a delicious Whole30 and Paleo meal that comes together in just 15 minutes! It is packed with tender grilled filet, lettuce, tomatoes, bacon, and a delicious homemade dairy free ranch dressing.

Thank you to Aspen Ridge Beef for sponsoring this post!

Steakhouse Wedge Salad

A good Wedge Salad is my love language! I usually love to have them with Blue Cheese Dressing, but unfortunately a lot of Blue Cheese isn’t gluten free. Traditionally the milk used to make blue cheese has been, and still is, inoculated with mold spores grown on bread or cultures that contain gluten. So that is why I chose to use ranch here! And this homemade ranch dressing is truly to die for! It also couldn’t be easier to make.

steakhouse wedge salad

What Ingredients You Need to Make this Steakhouse Wedge Salad with Homemade Ranch

  • Steak – I used Aspen Ridge Filets, but any steak will work here!
  • Iceberg lettuce
  • Tomatoes
  • Sugar free Bacon
  • Chives

For the homemade ranch:

  • Mayo – I like Sir Kensington’s Avocado Oil Mayo
  • Almond milk – I used Califia Farms Unsweetened almond milk
  • Fresh dill
  • dried chives
  • Garlic powder
  • Dried parsley
  • Onion powder
  • Lemon
  • Salt

That’s it!

gluten free wedge salad with filet

How To Make This Wedge Salad with Filet

Make your ranch dressing. Combine all of the ingredients and whisk them well. Place the ranch in the fridge until you’re ready to serve the salad.

Make your bacon. I love using this No-Mess Baked Bacon method! Drain it on a paper towel-lined plate and crumble it.

Remove your steaks from the fridge and let them come to room temperature for about 30 minutes. Heat your grill to 450 degrees. Rub some olive oil on each side of the steaks, and sprinkle both sides with a generous amount of salt and pepper.

Grill the filets for 4-5 minutes per side for medium. A little less for medium rare, and a little longer for medium well. Remove them from the grill and let them sit for 5-10 minutes before slicing.

While the steaks cook, slice your lettuce into 2-3 inch wide pieces. Top them with the tomatoes, bacon, and ranch, and serve with the sliced steak!

If you try this recipe, be sure to tag me on Instagram so I can check it out!

Happy grilling!

Steakhouse Wedge Salad with Homemade Ranch

This Steakhouse Wedge Salad with Homemade Ranch is a delicious Whole30 and Paleo meal that comes together in just 15 minutes! It is packed with tender grilled filet, lettuce, tomatoes, bacon, and a delicious homemade dairy free ranch dressing. 
5 from 3 votes
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Ingredients

  • 4 6 oz filet mignons, or any type of steak
  • 1 tbsp olive oil
  • 1 head Iceberg lettuce
  • 1 pint cherry tomatoes
  • 6 pieces sugar free bacon

Homemade Ranch

  • 1 cup mayo
  • 1/3 cup unsweetened almond milk
  • 1 tbsp fresh chopped dill
  • 1/2 tsp dried chives
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1/2 tsp onion powder
  • 2 tsp lemon juice
  • 1/4 tsp sea salt, more to taste
  • 1/4 tsp black pepper

Instructions
 

  • Make your ranch dressing. Combine all of the ingredients and whisk them well. Place the ranch in the fridge until you're ready to serve the salad.
  • Make your bacon. I love using this No-Mess Baked Bacon method! Drain it on a paper towel-lined plate and crumble it.
  • Remove your steaks from the fridge and let them come to room temperature for about 30 minutes. Heat your grill to 450 degrees. Rub some olive oil on each side of the steaks, and sprinkle both sides with a generous amount of salt and pepper.
  • Grill the filets for 4-5 minutes per side for medium. A little less for medium rare, and a little longer for medium well. Remove them from the grill and let them sit for 5-10 minutes before slicing.
  • While the steaks cook, slice your lettuce into 2-3 inch wide pieces. Top them with the tomatoes, bacon, and ranch, and serve with the sliced steak!

Nutrition

Calories: 644kcal, Carbohydrates: 9g, Protein: 37g, Fat: 51g, Saturated Fat: 20g, Trans Fat: 1g, Cholesterol: 141mg, Sodium: 328mg, Potassium: 1030mg, Fiber: 2g, Sugar: 6g, Vitamin A: 1267IU, Vitamin C: 31mg, Calcium: 51mg, Iron: 5mg