Blackened Steak Salad

Name: Blackened Steak Salad
Yield: makes 2 servings
Ingredients: 1 tablespoon paprika; 2 teaspoons ground black pepper; 1 1/2 teaspoons salt; 1 teaspoon garlic powder; 1 teaspoon cayenne; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon Dijon mustard; 6 cups (packed) mixed baby greens; 1/2 green bell pepper, thinly sliced; 1/2 cup thinly sliced red onion; 2 (5- to 6-ounce) beef tenderloin steaks, each about 1/2 inch thick; 3 tablespoons unsalted butter, melted; 6 tablespoons crumbled blue cheese (about 3 ounces); 1 medium tomato, quartered

November 7, 2012

A signature item on the lunch menu of Chicago’s famed Chop House, this salad is perfect for a hearty meal, day or night. The classic pairing of blue cheese and steak gets extra oomph from a zesty spice mixture. If you are expecting guests, throw the butter-drenched beef tenderloins on a hot grill for a minute or two before serving for a hint of smoky flavor, and pair the dish with a full-bodied red wine.

Recipe notes

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