Chicago Chop House Blackened Steak Salad

Chicago Chop House Restaurant Recipe

Spice Mixture:
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 (about 3 ounces)  crumbled gorgonzola or blue cheese

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

To make the Salad: Whisk the 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 the 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 a heavy large skillet over high heat until very hot. Add the steaks and sliced mushrooms, cook until desired doneness, about 2 minutes per side for medium rare. (Or grill the steaks instead and saute the mushrooms in a pan.) The mushrooms 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. Serves 2-4.

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