Blackened Steak Salad

Ah, steak. So many uses. Throw it on your giant-inflicted wounds like Hagrid or toss it in a salad to make Tuesday nights seem a bit more decadent.

This is a simple, balanced recipe with easy-to-put-together elements. Spicy blackened steak, blue cheese, vegetables, and a three-ingredient balsamic vinaigrette meld together to make a clean, hearty meal.  (And unlike Hagrid’s home remedy, this is made with beef, not dragon.)

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Blackened Steak Salad
For vinaigrette:
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste

For spice mixture:
1 tablespoon paprika
2 teaspoons black pepper
2 teaspoons garlic salt (or salt and garlic powder)
1 teaspoon cayenne
1 teaspoon Italian seasoning

For salad:
4-6 cups mixed baby greens
1/2 green bell pepper, thinly sliced
1/2 cup red onion, thinly sliced
1/2 cup cucumber, thinly sliced
2 beef tenderloin steaks, about 1/2 inch thick
3 tablespoons unsalted butter, melted
1/4 cup crumbled blue cheese

1. Whisk the oil, vinegar, and mustard in a large bowl to blend. Season to taste with salt and pepper. Set aside.
2. Mix ingredients for the spice mixture in a small bowl. Spread the spice mixture on a plate. Coat both sides of the steaks with a spice mixture. Dip both sides of the steak in the melted butter.
3. Heat a heavy large skillet over high heat. Add the steaks and cook to desired doneness, about 3 minutes per side.
4. Transfer steaks to a cutting board to rest, about 2 minutes. Slice the steaks crosswise. Arrange veggies and steak over mixed greens. Toss with vinaigrette, sprinkle with blue cheese, and enjoy!

Adapted from here.

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