Best 4 Blackened Steak Salad Recipes

Blackened steak salad is a flavorful and satisfying dish that combines the savory taste of blackened steak with the freshness of a salad. The steak is typically seasoned with a blend of spices, such as paprika, garlic, onion, and cayenne pepper, and then cooked over high heat until it is charred and crispy on the outside but still juicy on the inside. The salad is usually made with a variety of greens, such as romaine lettuce, arugula, and spinach, and may also include other ingredients, such as tomatoes, cucumbers, onions, and avocado. The salad is often dressed with a vinaigrette or ranch dressing. Blackened steak salad is a delicious and easy-to-make meal that is perfect for lunch or dinner.

Let's cook with our recipes!

BLACKENED STEAK SALAD

Blackened Steak Salad image

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

Ingredients

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

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

Blackened Steak Salad image

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

Ingredients

1 1/2 pounds flat iron steak, sliced into 1/2 -inch thick strips (I get my grass-fed meat here)
4 tablespoons olive oil, divided
2 teaspoons smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried thyme
1/2 teaspoons cayenne pepper
1/2 teaspoon dried basil
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon dried oregano leaves
2 tablespoons butter
1 medium onion, thinly sliced
2 cloves garlic, minced
Sea salt and black pepper
4 large mushrooms, thinly sliced
1 large head romaine lettuce, shredded
2 cups packed fresh spinach leaves
1 cup blue cheese crumbles
16 grape tomatoes, halved
1 medium orange bell pepper, sliced
1 medium yellow bell pepper, sliced
1 medium avocado, peeled, pitted, and sliced

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

Blackened Steak Salad image

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

Ingredients

1 tablespoon paprika
2 teaspoons ground black pepper
1 1/2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon cayenne pepper (or less if you don't like too spicy)
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, can add fresh spinach as well
1/2 bell pepper, thinly sliced (red pepper, green pepper or 1/2 yellow peppers)
1/2 cup thinly sliced red onion
1 tomatoes, quartered
3 tablespoons extra virgin olive oil
3 minced garlic cloves
10 -12 ounces beef steaks, each about 1/2 inch thick
3 tablespoons butter, melted
1 cup sliced mushrooms
6 tablespoons crumbled blue cheese (about 3 ounces) or 6 tablespoons gorgonzola (about 3 ounces)

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

Steak Caesar Salad image

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

Ingredients

16 ounces fully cooked beef, strips or 16 ounces cooked beef steaks, aka leftover steak
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon cracked black pepper
salt, to taste
10 ounces complete caesar salad in a bag
parmesan cheese (optional)

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.

Tips:

Choose the right steak: Select a steak that is at least 1 inch thick and has good marbling. This will ensure that the steak is juicy and flavorful.
Season the steak liberally: Use a generous amount of your favorite steak seasoning to flavor the steak. Be sure to season both sides of the steak.
Cook the steak over high heat: This will create a nice crust on the outside of the steak while keeping the inside juicy and tender.
Let the steak rest before slicing: This will allow the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak.
Serve the steak with your favorite sides: Some popular sides for blackened steak include grilled vegetables, mashed potatoes, and a simple green salad.

Conclusion:

Blackened steak is a delicious and easy-to-make dish that is perfect for any occasion. By following these tips, you can create a blackened steak that is juicy, flavorful, and perfectly cooked. So next time you're looking for a quick and easy weeknight meal, give blackened steak a try. You won't be disappointed!