• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Blackened Steak Salad

  • 2servings

Add to MenuAdd to Calendar

Source: www.epicurious.comReport recipe

Rate this recipe:

Nutrition Info . . .

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

Ingredients Jump to Instructions ↓

  1. 1 tablespoon paprika

  2. 2 teaspoons ground black pepper

  3. 1 1/2 teaspoons salt

  4. 1 teaspoon garlic powder

  5. 1 teaspoon cayenne pepper

  6. 1/2 teaspoon dried oregano

  7. 1/2 teaspoon dried thyme

  8. 1/4 cup olive oil

  9. 2 tablespoons balsamic vinegar

  10. 1 teaspoon Dijon mustard

  11. 6 cups (packed) mixed baby greens

  12. 1/2 green bell pepper, thinly sliced

  13. 1/2 cup thinly sliced red onion

  14. 2 5- to 6-ounce beef tenderloin steaks, each about 1/2 inch thick

  15. 3 tablespoons butter, melted

  16. 6 tablespoons crumbled blue cheese (about 3 ounces)

  17. 1 tomato, quartered

Instructions Jump to Ingredients ↑

  1. For spice mixture:

  2. Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)For salad:

  3. Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates. Spread spice mixture on plate. Coat both sides of steaks with spice 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 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback