This recipe is always a winner at our house. Its a salad with steak and blue cheese (yum!). Not the healthiest of salads I’ll admit, but the combination of spicy meat, creamy blue cheese and crisp veggies makes my taste buds really happy. Plus, its easy and quick and can be thrown together in under 20 minutes. Serve with some good fresh bread for an incredibly satisfying dinner. Need I say more?
Blackened steak salad
2013-09-13 20:45:21
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For spice mixture
- 1 Tbs. paprika
- 2 tsp. ground black pepper
- 1 1/2 tsp. sea salt
- 1 tsp. garlic powder
- 1/2 - 1 tsp. cayenne pepper (depending on your desired spice level -- the blue cheese really offsets the spice, but if you're a little spice-averse, I'd dial it back to a 1/2 tsp.)
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
For salad
- 2 Tbs. extra virgin olive oil
- 2 Tbs. balsamic vinegar
- 1 tsp. Dijon mustard
- 6 cups (packed) mixed greens (I like going heavy on the arugula)
- 1 green or red bell pepper, thinly sliced
- 1/2 cup thinly sliced red onion
- 1/2 pint cherry tomatoes, cut in half
- 5 Tbs. crumbled blue cheese
- 2 5- to 6-ounce beef tenderloin steaks, each about 1/2 inch thick
- 1 Tbs. butter
Instructions
- 1. Mix ingredients for the spice mixture in a medium-sized bowl. Dredge steak in the mixture so that the spice coats both sides.
- 2. Whisk oil, vinegar and mustard in large bowl to blend. Add greens, bell pepper, onion, tomato, and blue cheese and toss to coat. Divide salad between 2 plates.
- 3. Heat heavy large skillet over medium-high heat, add butter. When butter is 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 on top of salads and serve.
Notes
- Another take on this salad is to use chicken instead of steak and omit the blue cheese.
Adapted from Bon Apetit
Adapted from Bon Apetit
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