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Chicago Chop House Blackened Steak Salad Recipe

  • 2servings
  • 10minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Meat Rub

  2. 1 tbls. paprika

  3. 2 tsp. pepper

  4. 1 1/2 tsp. salt

  5. 1 tsp. garlic powder

  6. 1 tsp. cayenne pepper

  7. 1/2 tsp. oregano , dried

  8. 1/2 tsp. thyme , dried

  9. For salad:

  10. 1/4 cup olive oil

  11. 2 tbls. balsamic vinegar

  12. 1 tsp. Dijon mustard

  13. 6 cups mixed baby greens

  14. 1/2 green bell pepper , thinly sliced

  15. 1/2 cup red onion , thinly sliced

  16. 2 (5 to 6 ounce) beef tenderloin steaks , each about 1/2 inch thick

  17. 3 tbls. butter , melted

  18. 6 tbls. crumbled blue cheese (about 3 ounces)

  19. 1 tomato , quartered

Instructions Jump to Ingredients ↑

  1. Rub Mix all ingredients in small bowl Salad Whisk oil, vinegar and mustard in large bowl until blend Season with salt and pepper.

  2. Just before serving, add greens, bell pepper and onion and toss to coat Beef Spread rub onto plate Coat both sides of steaks with rub Dip both sides of steaks into melted butter Heat large skillet over high heat until very hot Add steaks and cook about 2 minutes per side for medium-rare Transfer to cutting board, tent and let rest for 2 minutes Thinly slice steaks crosswise Put salad greens onto 2 plates Arrange beef on top of salads Sprinkle with cheese Garnish with tomato

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