The Steak and Wedge
Breville Test Kitchen

Breville Test Kitchen

The Steak and Wedge

This steakhouse classic gets a revamp with sweet roasted grapes and golden parmesan crisps. Like any wedge worth its weight, it also needs a serious blue cheese dressing – ours is laced with lemon and sour cream. Crispy bacon and some charred striploin make this a hearty offering you won’t forget. You’ll definitely make friends with this one!
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

+1 more appliance


45 mins total time

15 mins active time


Serves 2



  • bacon slice icon
    4 oz bacon slices

    coarsely chopped

  • grated parmesan cheese icon
    ⅔ cup (1½ oz) grated parmesan cheese
  • red grapes icon
    5 oz red grapes
  • olive oil icon
    1 tbsp olive oil


  • kosher salt icon
    Kosher salt

    to season

  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

  • cherry tomato icon
    4 oz cherry tomatoes


  • New York strip steak icon
    10 oz New York strip steak
  • iceberg lettuce wedge icon
    ¼ iceberg lettuce wedge
  • chopped chives icon
    2 tbsp chopped chives

For the blue cheese dressing

  • creamy blue cheese icon
    1½ oz creamy blue cheese
  • sour cream icon
    3 tbsp sour cream
  • mayonnaise icon
    2 tbsp mayonnaise
  • fresh lemon juice icon
    2 tbsp fresh lemon juice
  • milk icon
    2 tsp milk
  • kosher salt icon
    ¼ tsp kosher salt
  • freshly ground black pepper icon
    Freshly ground black pepper

    to season

For the vinaigrette

  • shallot icon
    1 shallot
  • extra-virgin olive oil icon
    2 tbsp extra-virgin olive oil
  • red wine vinegar icon
    2 tbsp red wine vinegar


  • 1Insert the wire racks into positions 4 and 7. Set the oven to Air Fry, Super Convection, 350°F, for 14 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
  • 2Place the bacon in a food processor bowl and process until finely chopped.
  • 3Transfer the bacon to the roasting pan and spread in an even layer. Line the pizza pan with parchment paper and spread the parmesan evenly in the center of the pan.
  • 4Once preheated, place the parmesan on rack position 7 and the bacon on rack position 4 and cook for 14 minutes. Meanwhile, make the blue cheese dressing. When the Rotate Remind signals, carefully stir the bacon and continue cooking.
  • 5Place all the dressing ingredients in a bowl and whisk until well combined. Set aside until serving.
  • 6The bacon should be crisp, and the parmesan melted and golden. If not, cook a little longer.
  • 7Transfer the parmesan with the parchment paper to a wire rack to cool and crisp. Transfer the bacon to a plate lined with paper towel to drain.
  • 8Remove the wire rack from position 4. Adjust the oven to Roast, Convection, 375°F, for 10 minutes and press Start. Meanwhile, place the grapes in a small bowl, add 1 teaspoon oil, season with salt and pepper and toss to coat. Place on the pizza pan.
  • 9When the oven signals, place the pan in the oven and cook for 10 minutes. Meanwhile, make the vinaigrette.
  • 10Place all the vinaigrette ingredients in a medium bowl, season with salt and pepper and whisk to combine.
  • 11The grapes should be just colored and starting to shrink. If not, cook a little longer.
  • 12Adjust the oven to Roast, Convection, 385°F, for 4 minutes and press Start. Meanwhile, add the tomatoes and roasted grapes to the vinaigrette and toss to coat. Set aside.
  • 13Place a cast iron skillet over high heat. Season the steak with salt and pepper. When the skillet is hot, add the remaining oil and steak and cook for 2 minutes, or until golden brown. Turn the steak over, place the skillet in the oven and cook for 4 minutes.
  • 14The steak is ready when a meat thermometer inserted into the thickest part reads 130°F for medium-rare. Cook a little longer if you like your steak cooked more.
    Tip: The shape of the steak, including the thickness, can alter the cooking time. For best result, using a probe, test for doneness a couple of minutes before the end of the cook.
  • 15Remove the steak from the oven to rest for 10 minutes. This will allow the juices to settle.
  • 16Remove and discard the fat and sinew and cut the steak into thick slices.
  • 17Arrange the lettuce and steak on a serving plate and spoon over the grape mixture.
  • 18Spoon the blue cheese dressing over the lettuce, break up the parmesan crisp into pieces and sprinkle over the salad with the bacon and chives and serve.
Main course
Gluten Free

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