BLACKENED STEAK SALAD
One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.
Categories Salad Beef Cheese Dairy Leafy Green Onion Vegetable Dinner Lunch Blue Cheese Meat Steak Spice Bell Pepper Fall Summer Lettuce Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 19
Steps:
- For spice mixture:
- Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)
- For salad:
- Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between 2 plates.
- Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with tomato and serve.
BLACKENED STEAK SALAD
My husband says that this is about as manly as a salad can get. It is fresh, crisp, colorful and loaded with meat. My favorite thing about this salad is the wonderfully contrasting textures as you work your way through it.
Provided by Kyndra Holley
Categories Salad Recipes
Time 30m
Number Of Ingredients 23
Steps:
- In a large mixing bowl, toss the steak strips in 2 tablespoons of olive oil. In a small mixing bowl, combine the paprika, garlic powder, onion powder, thyme, cayenne pepper, basil, cumin, celery salt and oregano. Sprinkle the seasoning over the top of the steak and toss in the bowl until all the meat is evenly coated. Set aside.
- In a large sauté pan, heat the remaining 2 tablespoons (30 ml) of olive oil and the butter over medium-low heat. Add the onion, garlic, and sea salt and black pepper to taste. Sauté until the onion is a nice caramel color, about 20 minutes. Add the mushrooms an and sauté until they are soft and have released their liquid, about 10 minutes.
- While the onion is caramelizing, divide the romaine and spinach among 4 plates. Top each plate of lettuce with one quarter of the blue cheese crumbles, tomatoes, orange and yellow bell pepper and avocado. Line each topping in its own individual row.
- Heat the oven on broil. Line the steak strips in a single layer on a broiling pan. Broil on high for 5 minutes, or until the meat has reached the desired level of doneness.
- Divide the cooked steak strips evenly among all 4 plates. Top with the caramelized onion and mushrooms.
Nutrition Facts : Calories 765 calories, Fat 56g, Carbohydrate 11g, Protein 47g
BLACKENED STEAK SALAD
This is one of the most requested items on the lunch menu at the Chicago Chop House. Would advise cooking on the grill if you can, as it can be smoky cooking indoors. I sometimes make double the spice, store and use in other recipes, such as chicken, etc...You can use New York Strips, Rib-eyes or whatever steak is on sale at the time. Adapted from Bon Appetit magazine, Sept., 2000.
Provided by Scoutie
Categories Meat
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 20
Steps:
- For spice mixture:.
- Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)
- For salad:.
- Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper. Add greens, bell pepper and onion and toss to coat. Divide salad between plates.
- For steaks:.
- Brush the steaks with EVOO infused with chopped garlic all over before dipping in the spice mix. Spread spice mixture on plate. Coat both sides of steaks with spice mixture. Dip both sides of steaks into melted butter. Heat heavy large skillet over high heat until very hot. Add steaks and sliced mushrooms, cook until desired doneness, about 2 minutes per side for medium-rare. (Or grill the steaks instead and sautee the shrooms in a pan.) The shrooms may need more time, use your judgement. Transfer meat to cutting board; let stand 2 minutes. Thinly slice steaks crosswise.Arrange slices atop salads.
- Sprinkle with cheese. Garnish with tomato and avocado and serve.
Nutrition Facts : Calories 1056, Fat 95.9, SaturatedFat 31.6, Cholesterol 159.8, Sodium 2334.6, Carbohydrate 16.5, Fiber 4.8, Sugar 5.7, Protein 36.3
STEAK CAESAR SALAD
Fast and YUM! 15 minutes takes that prepackaged salad from plain old plain old to WOW in no time! Ok, ok--so WHO's the ROCK STAR NOW?? YOU are! Zaar's program will not take Caesar salad kit so I have listed it as lettuce BUT know that you need the bagged Caesar Salad kit. Now, go be a Rock star! :)
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Trim fat from steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips.
- Combine beef, garlic, oil and pepper. Toss to coat. Heat large non-stick skillet over medium-high heat until hot.
- Add beef (half at a time) and stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook.) Steak can also be grilled whole then sliced. Leftover steak works great here too!
- Remove from skillet. Season with salt as desired. Note: *To substitute the fully cooked beef strips or leftover steak just heat them up and continue with the next steps*.
- In large bowl, combine beef with lettuce and dressing from salad kit. Toss lightly.
- Sprinkle with croutons from kit and parmesan cheese, if desired. Serve immediately.
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- Heat a grill pan over medium-high. Combine salt, pepper, paprika, and garlic powder in a small bowl.
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- Put steak cubes in a bowl and add the Cajun seasoning. Toss to combine. Preheat a medium nonstick skillet or grill pan, and spray with nonstick spray. Add the steak to the pan; cook and stir until steak is cooked through.
- If you have a blender, add the dressing ingredients to the blender and process until smooth. Otherwise, just stir together in a bowl until well-combined.
- Add the spinach to a large bowl. Add the black beans, bell pepper, avocado and cooked steak. Drizzle desired amount of dressing on top and toss. Dish out individual servings, and serve with additional dressing on the side- as well as freshly ground black pepper.
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