Blackened Steak Salad

Beef tenderloins seasoned with mixture of paprika, fresh ground black pepper, coarse salt, garlic powder, cayenne pepper, dried oregano and dried thyme. Steaks seared in hot skillet and served over salad prepared from mixed greens, thinly sliced green bell pepper, thinly sliced red onion tossed in mixture of extra-virgin olive oil, balsamic vinegar, and Dijon mustard. Salad garnished with crumbled blue cheese and vine-ripened tomato wedges.

Ingredients -

Spice Mixture:
1 tablespoon Paprika
2 teaspoons Fresh Ground Black Pepper
1-1/2 teaspoons Coarse Salt
1 teaspoon Garlic Powder
1 teaspoon Cayenne Pepper
1/2 teaspoon Dried Oregano
1/2 teaspoon Dried Thyme

Salad:
1/4 cup Extra Virgin 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 ounces each) Beef Tenderloin Steaks, each about 1/2 inch thick
3 tablespoons Butter, melted
3 to 4 ounces Crumbled Blue Cheese
1 Vine-Ripened Tomato, quartered

Preparation:

Spice Mixture:

1. In a small bowl, combine the paprika, pepper, salt, garlic powder, cayenne pepper, oregano and thyme.

2. Mix well to combine.

For Salad:

1. In a large bowl, whisk together the olive oil, vinegar and mustard.

2. Season with salt and pepper.

3. Add the vegetables and toss well to coat.

4. Divide the mixture between 2 salad plates.

For Steaks:

1. Coat both sides of the steaks with the spice mixture.

2. Dip both sides of the steaks into melted butter.

3. Heat a large skillet over high heat until very hot.

4. Add the steaks and cook to desired doneness.

5. Cook for 2 minutes per side for medium-rare.

6. Remove the steaks from the heat and let sit for 2 minutes.

7. Thinly slice the steaks on the diagonal.

8. Arrange the slices on top of the salads.

9. Sprinkle the cheese on top.

10. Garnish with tomato and serve.

Steak Tips

Cost per Serving

Try to think about cost per serving when buying beef. Boneless cuts, even though higher priced per pound, may be a better buy when you figure the cost per serving. Also note the amount of fat in the cut.

Steak Tips

Marbling

Marbling is a crucial element in choosing a good steak. Marbling refers to the small ribbons of fat running through a cut of steak. Steaks without marbling tend to be dry and lacking in flavor. A well marbled steak will be juicier and more flavorful. Buy cuts with adequate marbling of fat throughout.

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