Recipe

Chicago Chop House Blackened Steak Salad Recipe


Chicago Chop House Blackened Steak Salad Recipe
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Great summer salad...From Bon Appetit

Wynnebaer

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Ingredients
  • Meat Rub
  • 1 tbls. paprika
  • 2 tsp. pepper
  • 1 1/2 tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. cayenne pepper
  • 1/2 tsp. oregano, dried
  • 1/2 tsp. thyme, dried
  • For salad:
  • 1/4 cup olive oil
  • 2 tbls. balsamic vinegar
  • 1 tsp. Dijon mustard
  • 6 cups mixed baby greens
  • 1/2 green bell pepper, thinly sliced
  • 1/2 cup red onion, thinly sliced
  • 2 (5 to 6 ounce) beef tenderloin steaks, each about 1/2 inch thick
  • 3 tbls. butter, melted
  • 6 tbls. crumbled blue cheese (about 3 ounces)
  • 1 tomato, quartered

Directions
  1. Rub
  2. Mix all ingredients in small bowl
  3. Salad
  4. Whisk oil, vinegar and mustard in large bowl until blend
  5. Season with salt and pepper.
  6. Just before serving, add greens, bell pepper and onion and toss to coat
  7. Beef
  8. Spread rub onto plate
  9. Coat both sides of steaks with rub
  10. Dip both sides of steaks into melted butter
  11. Heat large skillet over high heat until very hot
  12. Add steaks and cook about 2 minutes per side for medium-rare Transfer to cutting board, tent and let rest for 2 minutes
  13. Thinly slice steaks crosswise
  14. Put salad greens onto 2 plates
  15. Arrange beef on top of salads
  16. Sprinkle with cheese
  17. Garnish with tomato

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Comments


Darn! between this recipe and lunasea's guinness battered onion rings, I'm just going to have to throw out the bathing suit I just bought today!!! I'd rather eat!!!!


This sounds great, what kind of steak? Would a flank steak work?.........Bob


I have had that salad.. It's awesome. So is the Chicago Chop House! I try to get there once or twice a yr... Good Find... ;-)~ Jim


My favorite Chop House dish! Thanks.


I've made this recipe several times - one of my faves! Thanks... ~Vickie


I missed a few good ones while I was on sabbatical it looks like...love this one!


Another good one for the tummy thanks and high high fives.
Bakermanrooster


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