Chicago Chop House Blackened Steak Salad
This is one of the most-requested items on the lunch menu at the Chicago Chop House.
For spice mixture
- 1 tablespoon paprika
- 2 teaspoons ground black pepper
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 cup 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 ounce) beef tenderloin steaks, each about 1/2 inch thick
- 3 tablespoons butter, melted
- 6 tablespoons crumbled blue cheese (about 3 ounces)
- 1 tomato, quartered
- 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 for 2 minutes.
- Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese. Garnish with
tomato and serve.
Posted by LladyRusty at Recipe Goldmine 2/13/2002 5:53 PM.
Source: Bon Appetit-September 2000 - Chicago Chop House, Chicago, Illinois