A salad that gives you fresh, verdant vegetables AND rich, luxe steak and potatoes is really; in the transcendent words of Hannah Montana; the best of both worlds. Tied together with a sweet and sour balsamic vinaigrette and a spicy dry rub, ooh OOH is it good!! I found this Chicago Chop House recipe on Epicurious years ago and I’ve been making my own version ever since! Enjoy this Blackened Steak Salad for a weeknight pick-me-up or a weekend treat.
Blackened Steak Salad Recipe
Blackened Steak Salad
This recipe is my version of the Chicago Chop House’s Blackened Steak Salad, which was featured in Bon Appetit Magazine and on the Epicurious website.
Servings: 4 Servings
Ingredients
For The Salad:
- 5 oz red skin potatoes cut into bite sized pieces
- Olive oil
- Salt
- Black pepper
- 5 oz baby lettuces or greens
- 1 small green bell pepper halved lengthwise, seeded, and thinly sliced
- half a small red onion thinly sliced and soaked in ice water for 20 minutes
- 1/3 cup crumbled blue cheese
- 6 oz grape tomatoes quartered
For The Dressing:
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp dijon mustard
For The Steak:
- 1 lb flank steak
- 1/2 tsp dried oregano
- 1/8 tsp cayenne
- 1/4 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/8 tsp pepper
- 1/2 tsp dried thyme
Instructions
- Heat the oven to 425F with the rack in the lowest position. On a large rimmed baking sheet, toss the potatoes with 2 tbsp olive oil, ¼ tsp salt, and black pepper to taste and spread in a single, even layer. Roast 25-30 minutes, stirring once halfway through.
- Meanwhile, prepare the dressing: Whisk together the olive oil, balsamic vinegar, and dijon mustard until emulsified. Season with salt and pepper.
- Then, prepare the Steak: Whisk together the spices in a small bowl. Pat the steak dry all over, and rub the spice mixture into the meat so that the entire surface (both sides!) is covered. Heat a large cast iron or steel pan over high heat. When hot, add the oil, followed by the steak. Sear 4 minutes per side for medium-rare (an internal temperature of 130-135F). Transfer to a cutting board and allow to rest 10 minutes. Slice the steak into thin strips across the grain.
- Gently toss the baby lettuces with the dressing and plate topped with the steak, green bell pepper, red onion, blue cheese, and tomatoes.
Tell me what you think in the comments below!
