This week’s menu was inspired by one of my parents’ favorite restaurants in Asheville, a spot we visit often when we’re in town. I always order their sirloin steak wedge salad, and it’s one of those dishes that feels simple, special, and completely satisfying. We wanted to bring that feeling into Date Nite, so we recreated our own version using skirt steak, which we love for its rich flavor and generous size (perfect for two when cooked properly!).
We also chose this menu because it’s quick, easy, and wonderfully low-stress — exactly what we want during the Christmas season. December can feel busy, sugary, and heavy, so this wedge salad feels like a breath of fresh air: crisp, light, flavorful, and a nice reset for the body without sacrificing pleasure.
We’re making our homemade ranch to go with it, fresh, herby, and so much better than store-bought, and we're topping the wedge with all our favorite steakhouse fixings. To keep things festive, we paired this week’s menu with a Negroni Sour, a cocktail that feels chic and wintery but still bright.
For the music, we went with Diana Krall Radio for warm, elegant jazz that creates the coziest backdrop for a December dinner at home. And as always, we included a Table Talk prompt to spark connection while you eat.
We hope this week’s menu feels like a little steakhouse moment at home and a relaxed, lovely pause in the midst of a full season.
Kevin & Kate
Negroni Sour
Ultimate Wedge Salad with Skirt Steak
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
Choosing Your Steak
We’re using skirt steak this week, but feel free to substitute flank steak if you prefer. Skirt steak is deeply beefy, tender when cooked properly, and usually a little more affordable. The key is cooking it hot and fast and slicing it correctly. Be sure to watch this week’s videos to see exactly how we prep and cut it for the best texture.
Cutting Skirt Steak
Skirt steak often comes in long, uneven pieces. Before cooking, cut the steak with the grain into two or three smaller pieces so they fit into your skillet and cook more evenly. After searing, slice the steak perpendicular to the grain for the most tender bite. The grain is very obvious in skirt steak, so this part is easy once you know what to look for.
Cooking with Cast Iron
We love using a well-seasoned cast iron skillet for cooking steak. It retains heat beautifully, creates an even sear, and deepens the flavor in a way other pans just can’t match. If you’re looking for a reliable cast iron skillet to add to your kitchen, here’s the one we use and love. → Link to Our Favorite Cast Iron Skillet
Vegetarian-Friendly Option
This wedge salad is delicious even without steak. If you’d like a vegetarian version, simply skip the beef and add a protein-rich topping such as edamame or garbanzo beans. The flavors still shine, and the salad is hearty enough to stand on its own.
Customize Your Wedge
Feel free to choose your favorite toppings. If tomatoes aren’t your thing, swap in carrots, celery, cucumbers, or anything you love in a wedge. We kept ours classic with cherry tomatoes, red onion, blue cheese, crispy bacon, fresh herbs, and crunchy French’s onions for the perfect steakhouse bite.
A Touch of Sweetness
We finish our wedge with a light drizzle of balsamic glaze, which adds just a hint of sweetness and balances the richness of the dressing and toppings. It’s optional but highly recommended.
Homemade Ranch (Highly Encouraged!)
You’re welcome to use your favorite store-bought ranch, but we strongly recommend making it at home. It’s quick, easy, and tastes so much better with fewer processed ingredients. You’ll have plenty of time to whisk it together while the steak comes to room temperature and the bacon cooks. This dressing makes the whole wedge feel special.
Garlic Herb Butter (Optional but Delicious)
If you’d like to finish your steaks with garlic herb butter, soften a few tablespoons of butter in advance. You can let it sit out for a few hours or warm it in the microwave in 10-second intervals, flipping each time. Mix in minced garlic and your favorite fresh herbs, then shape it into a small rectangle using parchment or wax paper. Slice off a piece to melt over your warm steak right before serving.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
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