!#7# Blackened Steak Salad - How to Make It | !8: Best Prices Cobb Grill

!±8± Blackened Steak Salad - How to Make It

Blackening is something you can do to meat, poultry, fish, or vegetables and there are various recipes for blackened meat. In the following recipe, a homemade spice mixture is used to coat the steak, and then the meat is served with a salad. This gourmet dish is sure to delight any dinner guests because it is unusual and completely delicious. The spice mix can be made up to a week in advance and then stored in an airtight container at room temperature.

It might interest you to know that the blackening technique comes from Cajun cooking. A lot of people confuse Cajun cuisine with Creole cuisine. The two used to be more diverse, with Cajun cooking relying heavily on fats, like pork fat, and Creole food using a lot of creams and butters, but now they are more similar. Cajun cuisine can be compared to a combination of French and southern cooking, with its robust and rich flavors.

A Cajun seasoning might contain chilies, black pepper, onion, and garlic but you might find celery, chives, mustard and other ingredients listed in a Cajun seasoning recipe too. You can also blend Cajun and Creole styles, perhaps making a blackened steak and serving it with a Creole butter.

Creamy Creole Butter

You can make a Creole butter by mashing half a cup of softened butter with quarter of a teaspoon each of celery salt and garlic salt. Add a tablespoon of Cajun seasoning and black pepper to taste and store it in the refrigerator until you are ready to serve it with your steak.

It is very important to use a really hot pan when blackening the steak. This is so the outside sears immediately, sealing in the juices which keep it tender and succulent. The following recipe is simple to make and the cool salad is wonderful with the robust-flavored, delicious steak topping.

What you will need:

2 teaspoons black pepper 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 teaspoon garlic powder 1 1/2 teaspoons salt 1 tablespoon paprika 1 teaspoon cayenne pepper 6 cups mixed greens 1 teaspoon Dijon mustard 1/4 cup olive oil 1/2 cup thinly sliced red onion 1/2 thinly sliced green bell pepper 2 tablespoons balsamic vinegar 5 beef tenderloin steaks, about 6 oz each and 1/2 inch thick 3 oz crumbled blue cheese 1 quartered tomato 3 tablespoons melted butter

How to make it:

Mix the pepper, thyme, oregano, garlic powder, salt, paprika, and cayenne pepper together to make the spice mix. Whisk the mustard, vinegar, and oil in a bowl. Add salt and pepper, then the greens, onion and bell pepper.

Toss well and divide between two serving plates. Spread the spice mix on a plate and use it to coat both sides of the steaks. Dip the meat into the melted butter. Heat a big skillet over a high heat until it is really hot, and then cook the steaks for a couple of minutes per side for medium rare.

Let them stand on a cutting board for a few minutes, then slice them thinly across. Arrange the meat on the salad and sprinkle the blue cheese over the top. Add the tomato wedges and serve.