A delectable spice mixture atop the steak gives this Blackened Steak Salad a unique taste sensation.
Spice mixture (below)
Balsamic vinaigrette (below)
6 cups baby greens
1/2 green bell pepper, thinly sliced
1/2 cup thinly sliced red onion
2 beef tenderloin steaks (5 to 6 ounces each about 1/2-thick)
3 tablespoons butter, melted
6 tablespoons crumbled blue cheese (about 3 ounces)
1 tomato, quartered
Make spice mixture. Make the dressing. Toss with greens, green pepper and onion. Divide between two plates; set aside.
Spread spice mixture on plate. Coat both sides of steaks with 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 for 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.
1 tablespoon paprika
2 teaspoons ground black pepper
1-1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Mix all ingredients together in a small bowl. This recipe can be made up to one week ahead and stored in an airtight container at room temperature.
Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper.
Recipe makes 2 servings.
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