Burnt Ends Wedge Salad

Burnt Ends Wedge Salad

Inspired by Eater Vegas, which recently highlighted the Burnt Ends Wedge Salad as one of the best salads in Las Vegas at both the Four Sixes Ranch Steakhouse pop-up at Wynn and Flanker Kitchen + Sports Bar at Mandalay Bay, this version brings the indulgent dish to life at home.

The salad masterfully combines two comfort-food favorites—the classic steakhouse wedge and smoky, tender barbecue. Crisp iceberg lettuce provides a refreshing crunch, while the creamy, spicy tang of Tabasco Blue Cheese Ranch dressing sets the stage for the star ingredient: juicy, caramelized beef brisket burnt ends. Rich, unctuous, and utterly mouthwatering, the burnt ends elevate the salad into a truly crave-worthy experience.

Burnt Ends Wedge Salad Recipe

Tabasco Blue Cheese Ranch Dressing

½ cup mayonnaise
½ cup sour cream
1 tablespoon milk (just enough to loosen)
1 tablespoon lemon juice
1 small garlic clove, finely grated
1 teaspoon Dijon mustard
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh dill
¼ teaspoon onion powder
¼ teaspoon salt
⅛ teaspoon MSG
freshly ground black pepper
6–8 dashes tabasco sauce
½ cup crumbled blue cheese, divided

Whisk together the mayo and sour cream. Add milk and lemon juice, let stand 5 minutes. Stir in garlic, mustard, herbs, onion powder, salt, MSG, black pepper, and Tabasco. Fold in most of the blue cheese, mashing some for creaminess, and stir in the rest at the end. Chill for at least 60 minutes. Taste for seasoning.

Wedge Salad

a head of iceberg lettuce, outer leaves removed
cherry or grape tomatoes, halved or quartered lengthwise
red onion, thinly sliced into rings
extra blue cheese crumbles
chopped chives

To prepare the salad, start by cutting a head of iceberg into 4–6 wedges, keeping the core intact so the leaves stay together. Arrange the wedges cut-side up on chilled plates, then spoon the Tabasco Blue Cheese Ranch generously over the top, allowing it to cascade down the sides. Finish by scattering tomatoes, red onion, blue cheese crumbles, and a sprinkle of chives over each wedge for a colorful and flavorful presentation.

Burnt Ends

The burnt ends used here come from Costco’s refrigerated section, simply warmed through according to the package instructions. Of course, homemade smoked and seasoned brisket would be even better.

While some restaurants finish their brisket with a coating of barbecue sauce, this version skips the sweetness, allowing the smoky meat and tangy blue cheese dressing to shine together without distraction.

Nestle warm burnt ends all around the base of the wedge salad.

Serving Tip

For a true steakhouse touch, present the salad in a chilled shallow bowl with a steak knife stabbed into the lettuce wedge. Offer to finish with freshly ground black pepper, just as a waiter would in a classic steakhouse setting.

(See bottom content {scroll down} for more Fabulous Las Vegas inspired recipes).