Blackened Steak Salad

Blackened Steak Salad Recipe

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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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
2
Prep:
20 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

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  • 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

How to Make Blackened Steak Salad

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.

Printable Recipe Card

About Blackened Steak Salad

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




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