Blackened Steak Salad Recipe

No Photo

Have you made this?

 Share your own photo!

Blackened Steak Salad

Vicki Butts (lazyme)

By
@lazyme5909

One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sauteed mushrooms, too.


Featured Pinch Tips Video

Rating:

 Be the First

Serves:

2

Prep:

20 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

FOR SPICE MIXTURE:

1 Tbsp
paprika
2 tsp
ground black pepper
1 1/2 tsp
salt
1 tsp
garlic powder
1 tsp
cayenne pepper
1/2 tsp
dried oregano
1/2 tsp
dried thyme

FOR SALAD:

1/4 c
olive oil
2 Tbsp
balsamic vinegar
1 tsp
dijon mustard
6 c
mixed baby greens, packed
1 1/2
green bell pepper, thinly sliced
1/2 c
red onion, thinly sliced
2 5-oz
beef tenderloin steaks, each about 1/2-inch thick
3 Tbsp
butter, melted
6 Tbsp
crumbled blue cheese (about 3 ounces)
1
tomato, quartered

Directions Step-By-Step

1
For spice mixture:
Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)
2
For salad:
Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.
3
Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.

About this Recipe

Course/Dish: Beef, Beef Salads
Main Ingredient: Beef
Regional Style: Cajun/Creole