This naturally gluten free Blackened Steak Salad is served with homemade blue cheese dressing, It is my favourite way to serve steak in the summer. Slicing it means you can cook a big thick steak, and serve portions that are the right size for everyone. Of course it's gluten free, like most salads, even the blue cheese dressing.
This salad is a full meal, no side dishes needed. I might start the evening with grilled stuffed figs wrapped in prosciutto for something fancy. End with any dessert that screams summer; fresh fruit pizza, grilled fresh peaches or make ahead Nanaimo Ice Cream Bars.
Ingredients
Offer any simple vinaigrette dressing at the table for those who have not learned to appreciate blue cheese.
- Blackened Spices - Recipes vary but my homemade one includes smoked paprika, onion powder, garlic powder, dried thyme, dried oregano, black pepper & cayenne
- Gorgonzola cheese - The perfect match to grilled steak!
- Olive oil & red wine vinegar - The basics for a vinaigrette dressing.
- Grainy mustard or Dijon - Mustard is a natural emulsifier that binds oil and vinegar so it doesn't separate.
- Fresh or dried basil - Although I love fresh dried works well with blue cheese being the star of the show.
- Mixed lettuce - Soft summer lettuces are best for this summer salad.
- Red pepper, white onion & cherry tomatoes - These don't overwhelm the salad but round out the dish.
- Rib eye steak - Cooked in a cast iron pan or on the grill, this is a great choice for steak.
See recipe card for complete ingredient list and exact amounts.
Instructions
Keep extra spice bottles, or half-cup Mason jars, in your kitchen to store homemade combinations like this blackened spice mix. Be sure to label them in the moment and try them in different recipes.
Safe Spices on a Gluten Free Diet
Much has been written about the safety of spices on a gluten free diet. I stick with single spices rather than store bought spice blends. They typically contain spices I already have in my cupboard . Plus, if used infrequently, they simply take up more space in my spice cupboard.
Here are two more things to consider about spices:
- Spice blends like; steak spice, pizza spice or pumpkin pie spice, always have an ingredient list. Labeling laws improve over time but wheat containing ingredients are sometimes used in commercial preparations.
- The amount of spice consumed in a recipe by percentage is extremely small, often less than one teaspoon for the entire meal. However, when you're new to gluten free it is a topic to dig into so you can make informed choices. Here are two informative articles on this topic:
Get The Tools
The correct tools make cooking faster, easier and more fun! Keep buying what you like and use them. Here are some tools I use to make and serve my summer favourites.
- A barbecue is mandatory so start with the nicest one you can afford (Weber and Broil King are trusted brands).
- A reusable grilling sheet is the best kept secret for preventing cross contact on any grill.
- An instant read thermometer is a handy tool for more than just meat.
- Spice bottles to store your homemade blends or small 4-oz Mason jars.
- A spice funnel is very useful for refilling jars.
- Mason jars (½ cup or 1 cup sizes) are my favourite. I make dressing right in the jar then put a lid on it and store it in the fridge.
Top Tip: Food Rule #44
Pay More, Eat Less - American journalist and food advocate Michael Pollan, published a collection of 64 rules in his book, Food Rules. Rule #44 says pay more, eat less. The Food Rules help increase awareness of real food versus ultra processed food. Gluten free cooks know all about labels but this rule is about treating yourself to some good quality food. Buy a good steak!
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New here? Overwhelmed or frustrated with gluten free? Learn a little bit about gluten free flour with this guide and start cooking GF food everyone wants to eat.
🎉 Exciting news! Adventures in a Gluten Free Kitchen, is a low cost way to learn to cook with help and encouragement from everyday cooks who get it.
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Gluten Free Blackened Steak Salad with Blue Cheese Dressing
Ingredients
Blackened Spice Mix
- 3 tablespoon smoked paprika (or regular paprika)
- 2 teaspoon onion powder
- 1½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon cayenne
Blue Cheese Dressing
- 4 oz Gorgonzola cheese
- 6 tablespoon olive oil
- 2½ tablespoon red wine vinegar
- 1 tablespoon coarse-grained mustard or Dijon
- 2 large garlic cloves See notes for roasting instructions.
- 2 teaspoon dried basil
Salad
- 8 cups mixed lettuce
- ½ cup basil leaves
- 1 red pepper grilled or roasted
- ¼ small white onion, sliced thin
- 1 cup cherry tomatoes
- 12 garlic cloves roasted (optional)
MEAT
- 16 oz rib eye steak 1½-2 inches thick
Instructions
Blackened Spice Mix
- Mix spices in dry bowl. Transfer to spice bottle and label it.
Blue Cheese Dressing
- Combine all ingredients in a wide mouth 2-cup Mason jar. Using a hand blender mix all ingredients until smooth.
Grilled Red Pepper
- Char whole peppers over a gas flame or under an oven broiler turning until blackened all over. Put in a plastic bag for 10 minutes, remove and peel off the skin that comes away easily. Cut as desired.
Roasted Garlic
- (Ideally you did this on a different day and you're just taking them out of the fridge.) Toss whole garlic cloves with a bit of olive oil and bake, covered with foil, in 375°F oven for 45 minutes. Slip skins off and serve whole or chop as desired. Keeps in the fridge for weeks.
Salad
- Arrange lettuce, basil, red pepper, onion, cherry tomatoes and garlic on 4 plates. Set aside.
MEAT
- Generously sprinkle both sides of meat with blackened spice mix. Bring to room temperature before cooking. Preheat barbecue.
- Cook steak to desired doneness, cooking times will vary depending on the cut of meat and thickness of the steak.
- For those nice grill marks on a thick steak cook 2-3 minutes, do a quarter turn and continue cooking on the same side another 2-3 minutes.
- Turn the steaks and cook the same way on the second side. That's 4-6 minutes to get the outside nicely charred.
- Move the meat to the upper rack to finish cooking, 5-10 minutes to desired doneness. Check internal temperature with an instant read thermometer by sticking it in the side of the steak. 140°F for rare, 150°F for medium rare.*
Resting Meat
- Cover with foil and allow meat to rest about 5 minutes then slice as desired.
Serving
- Top salad with sliced steak and serve immediately with Blue Cheese Dressing on the side.
Steshni Corea
I know who would love this!