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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.
Course: lunch, Main Dish, Salad
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.