Chicago Chop House Blackened Steak Salad |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Great summer salad...From Bon Appetit Ingredients:
meat rub |
1 tbls. paprika |
2 tsp. pepper |
1 1/2 tsp. salt |
1 tsp. garlic powder |
1 tsp. cayenne pepper |
1/2 tsp. oregano, dried |
1/2 tsp. thyme, dried |
for salad |
1/4 cup olive oil |
2 tbls. balsamic vinegar |
1 tsp. dijon mustard |
6 cups mixed baby greens |
1/2 green bell pepper, thinly sliced |
1/2 cup red onion, thinly sliced |
2 (5 to 6 ounce) beef tenderloin steaks, each about 1/2 inch thick |
3 tbls. butter, melted |
6 tbls. crumbled blue cheese (about 3 ounces) |
1 tomato, quartered |
Directions:
1. Mix all ingredients in small bowl
2. Salad
3. Whisk oil, vinegar and mustard in large bowl until blend
4. Season with salt and pepper.
5. Just before serving, add greens, bell pepper and onion and toss to coat
6. Beef
7. Spread rub onto plate
8. Coat both sides of steaks with rub
9. Dip both sides of steaks into melted butter
10. Heat large skillet over high heat until very hot
11. Add steaks and cook about 2 minutes per side for medium-rare Transfer to cutting board, tent and let rest for 2 minutes
12. Thinly slice steaks crosswise
13. Put salad greens onto 2 plates
14. Arrange beef on top of salads
15. Sprinkle with cheese
16. Garnish with tomato
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