blackened steak salad
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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.
yield
2 serving(s)
prep time
20 Min
cook time
5 Min
method
Stove Top
Ingredients For blackened steak salad
- FOR SPICE MIXTURE:
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1 Tbsppaprika
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2 tspground black pepper
-
1 1/2 tspsalt
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1 tspgarlic powder
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1 tspcayenne pepper
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1/2 tspdried oregano
-
1/2 tspdried thyme
- FOR SALAD:
-
1/4 colive oil
-
2 Tbspbalsamic vinegar
-
1 tspdijon mustard
-
6 cmixed baby greens, packed
-
1 1/2green bell pepper, thinly sliced
-
1/2 cred onion, thinly sliced
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2 5-ozbeef tenderloin steaks, each about 1/2-inch thick
-
3 Tbspbutter, melted
-
6 Tbspcrumbled blue cheese (about 3 ounces)
-
1tomato, quartered
How To Make blackened steak salad
-
1For spice mixture: Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)
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2For 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.
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3Spread 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.
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