Retro Recipe Blackened Steak Salad

Discussion in 'Outdoor Cooking and BBQs' started by CraigC, Feb 8, 2018.

  1. CraigC

    CraigC Senior Member

    SE Florida
    This recipe is from an old BA mag. You really need a white hot CI pan to do this properly. I heat the pan on one of my propane crawfish boil burners. I've subbed rib-eye for the fillet.

    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

    For salad
    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

    1) Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)

    For Salad
    1) Whisk oil, vinegar and mustard in large bowl to blend. Season with salt and pepper.
    2) Add greens, bell pepper and onion and toss to coat.
    3) Divide salad between 2 plates.
    4) Spread spice mixture on plate. Coat both sides of steaks with spice mixture.
    5) Dip both sides of steaks into melted butter.
    6) Heat heavy large skillet over high heat until very hot.
    7) Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare.
    8) Transfer to cutting board; let stand 2 minutes.
    9) Thinly slice steaks crosswise. Arrange slices atop salads.
    10) Sprinkle with cheese. Garnish with tomato and serve.

    Sautee some mushies and roast/steam some pots to go with.
    Last edited: Feb 8, 2018
    morning glory and ElizabethB like this.
  2. flyinglentris

    flyinglentris Well-Known Member

    I like to see this sort of combining of spices. When I do the same, I worry that I'll drown something out, but usually generate great effects, often that I repeat. I experiment at times. I learn by trying new combinations and am shy about avoiding my mistakes and will freely admit to them.
    ElizabethB likes this.
  3. ElizabethB

    ElizabethB Über Member

    Lafayette, LA. US
    @CraigC Didn't the blackening craze start with Paul Prudhomme?

    I do not blacken often but always do it outside. I use the side burner on the gas grill. For members not familiar with blacking the skillet has to be screaming hot. When the seasoned meat or seafood hits the pan you will be run out of the kitchen.
    CraigC likes this.
  4. CraigC

    CraigC Senior Member

    SE Florida
    Not to mention setting off the smoke alarms!:eek:

    I think Paul brought blackening to the fore front! IMO, besides Justin, he brought Cajun cuisine out of the dark bayous to become one of America's Star regional cuisines. I had only known Creole until I moved to Morgan City back in the '70s.
    Last edited: Feb 8, 2018
    morning glory and ElizabethB like this.
  5. ElizabethB

    ElizabethB Über Member

    Lafayette, LA. US
    If you have a comprehensive security system the FD will be called. :eek:

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