Blackened Steak Salad
This Blackened Steak Salad is the perfect way to eat steak. A big salad with juicy slices of meat makes it feel like a special treat to me.
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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
SALAD 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, chopped
- 2 teaspoon dried basil
SALAD
- 8 cups mixed lettuce
- ½ cup basil leaves
- 1 red pepper, roasted and sliced
- ¼ small white onion, sliced thin
- 1 cup cherry tomatoes
- 12 garlic cloves, roasted
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.
SALAD DRESSING
- Combine all ingredients in a wide mouth 2-cup Mason jar. Using a hand blender mix all ingredients until smooth.
ROASTED 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
- Toss whole garlic cloves with a bit of olive oil and bake, covered with foil, in 350°F oven for 15 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. The temperature will increase about 5 degrees as the meat rests. You can always put it back on if it's under done. If it's cooked too long you're eating over done steak.
IMPORTANT STEP
- Let meat rest, covered with foil, for 3-5 minutes before slicing.
SERVING
- Top salad with slices of steak and serve warm with Blue Cheese Dressing on the side.