1. Season & grill steak: Pat skirt steak dry; season all sides with salt and pepper. Grill over high heat 3 min per side for medium‑rare (130 °F). Rest 5 min, then slice thinly across the grain.

2. Crispy shallots: Soak rings in buttermilk 5 min. Heat ½‑inch oil in small skillet to 350 °F. Dredge shallots in rice flour, shake off excess, fry 1 – 2 min until golden; drain on paper towel, sprinkle salt.

3. Prep wedges: Quarter iceberg heads through the core; rinse and blot dry.

4. Assemble: Place a wedge on each plate, drizzle generously with blue‑cheese dressing, scatter cherry tomatoes, blue‑cheese crumbles, sliced steak strips, and a mound of crispy shallots on top. Serve immediately.