Blackened Steak Salad with Blue Cheese Dressing
This Blackened Steak Salad is the perfect way to serve steak in the summer. The salad feels healthy and the juicy slices of meat, topped with blue cheese dressing, feels like a special treat.
Servings 9 people
Calories 269kcal
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
- 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.*
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.
Notes
*The temperature of meat increases about 5 degrees as it rests so don't skip this step. You can always put it back on the barbecue if it's under done. If it's cooked too long, you're eating over done steak. :(
Nutrition
Serving: 4oz | Calories: 269kcal | Carbohydrates: 8g | Protein: 15g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 40mg | Sodium: 590mg | Potassium: 429mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2198IU | Vitamin C: 25mg | Calcium: 117mg | Iron: 3mg
