Blackened Steak Salad

Name: Blackened Steak Salad
Yield: makes 2 servings
Ingredients: 1 tablespoon paprika; 2 teaspoons ground black pepper; 1 1/2 teaspoons salt; 1 teaspoon garlic powder; 1 teaspoon cayenne; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 6 cups (packed) mixed baby greens; 1/2 green bell pepper, thinly sliced; 1/2 cup thinly sliced red onion; 2 (5- to 6-ounce) beef tenderloin steaks, each about 1/2 inch thick; 3 tablespoons unsalted butter, melted; 6 tablespoons crumbled blue cheese (about 3 ounces); 1 medium tomato, quartered

November 7, 2012

A signature item on the lunch menu of Chicago’s famed Chop House, this salad is perfect for a hearty meal, day or night. The classic pairing of blue cheese and steak gets extra oomph from a zesty spice mixture. If you are expecting guests, throw the butter-drenched beef tenderloins on a hot grill for a minute or two before serving for a hint of smoky flavor, and pair the dish with a full-bodied red wine.

Recipe information

Yield
makes 2 servings

Ingredients

for spice mixture

1 tablespoon paprika

2 teaspoons ground black pepper

1 1/2 teaspoons salt

1 teaspoon garlic powder

1 teaspoon cayenne

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

for salad

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

6 cups (packed) mixed baby greens

1/2 green bell pepper, thinly sliced

1/2 cup thinly sliced red onion

2 (5- to 6-ounce) beef tenderloin steaks, each about 1/2 inch thick

3 tablespoons unsalted butter, melted

6 tablespoons crumbled blue cheese (about 3 ounces)

1 medium tomato, quartered

Preparation

Step 1
Mix all the ingredients for the spice mixture in a small bowl.
Step 2
Whisk the oil, vinegar, and mustard in a large bowl to blend. Season with salt and pepper. Add the greens, bell pepper, and onion and toss to coat. Divide the salad between 2 plates.
Step 3
Spread the spice mixture on a plate. Coat both sides of the steaks with the mixture. Dip both sides of the steaks into melted butter. Heat a heavy large skillet over high heat until very hot. Add the steaks and cook to desired doneness, about 2 minutes per side for medium-rare.
Step 4
Transfer steaks to a cutting board; let stand 2 minutes. Thinly slice the steaks crosswise. Arrange the slices atop the salads. Sprinkle with cheese. Garnish with tomato and serve.
do ahead
Step 5
The SPICE MIXTURE can be made 1 week ahead. Store airtight at room temperature.

The Epicurious Cookbook

TagsSalad American Beef Tenderloin Beef Meat Lettuce Leafy Greens Vegetable Blue Cheese Cheese Dairy Main Dinner Gluten Free Nut Free Easy Sear Epicurious Cookbooks

Recipe information

Ingredients

for spice mixture

for salad

Preparation

Step 1

Step 2

Step 3

Step 4

do ahead

Step 5

Recipe notes