Best 4 Blackened Steak Salad Recipes

Indulge in a symphony of flavors with our delectable Blackened Steak Salad, a culinary masterpiece that tantalizes your taste buds with every bite. Savor the smoky, robust flavors of the perfectly seared steak, expertly seasoned with a blend of aromatic spices. The crisp and refreshing salad, adorned with an array of colorful vegetables, provides a delightful contrast to the savory steak. Drizzled with a zesty dressing, this salad offers a harmonious balance of flavors, textures, and nutrients. Whether you're hosting a backyard barbecue or enjoying a cozy dinner at home, our Blackened Steak Salad is a guaranteed crowd-pleaser.

In this comprehensive guide, we'll take you through the culinary journey of crafting this exceptional dish. We'll provide you with step-by-step instructions, helpful tips, and variations to customize the salad to your liking. So, gather your ingredients, fire up your grill or stovetop, and let's embark on this culinary adventure together.

Check out the recipes below so you can choose the best recipe for yourself!

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

STEAKHOUSE-STYLE BLACKENED STEAK RECIPE

Steakhouse-Style Blackened Steak Recipe image

If you like quick and easy meals, you will fall in love with this simple recipe for blackened steak. Before cooking, the steak filets are topped with a mix of savory herbs and spices which form a flavorful crust when the meat is pan-seared in a hot cast-iron skillet.

Provided by Sharon Rigsby

Categories Dinner

Time 15m

Number Of Ingredients 14

Ingredients

2 tsp paprika
1 tsp cayenne pepper
1/2 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp ground dried thyme
1/2 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp brown sugar
2 tsp kosher salt
2 filet mignons (8 oz each, 1-inch thick)
2 Tbsp blackened seasoning
2 Tbsp unsalted butter
2 Tbsp garlic herb butter

Steps:

Combine all ingredients in a bowl and mix well.
Preheat the oven to 400 degrees F.
Pat the steaks dry with a paper towel.
Brush olive oil on the filets. Sprinkle the blackened seasoning over the meat and rub in. Flip over and repeat on the other side.
Turn on your kitchen exhaust fan. Heat a cast-iron skillet over high heat for five minutes. When the pan is hot, add butter, and when it is melted, add the filets.
Sear the filets without moving for two minutes and turn over and sear the other side.
Remove the skillet from the heat and place in the preheated oven. Cook the filets for four to five minutes or to 120 degrees F for rare, 125 degrees for medium-rare and 130 degrees for medium. Use an instant-read meat thermometer to ensure your steaks are cooked perfectly.
Remove the steaks and place on a platter. Cover tightly with aluminum foil and allow them to rest for five to ten minutes. The temperature of the filets will come up approximately five degrees while they rest.
Top with a pat of the garlic herb butter and serve immediately.

Nutrition Facts : Calories 595 kcal, Carbohydrate 6 g, Protein 32 g, Fat 49 g, SaturatedFat 23 g, Cholesterol 150 mg, Sodium 3481 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

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

Tips:

- For the perfect blackened steak, use a well-seasoned cast-iron skillet. This will help to create a flavorful crust on the steak. - Be sure to heat the skillet over high heat before adding the steak. This will help to sear the steak and prevent it from sticking. - Don't overcrowd the skillet. If you're cooking multiple steaks, cook them in batches to ensure that they all cook evenly. - Let the steak rest for 5-10 minutes before slicing. This will help the juices to redistribute throughout the steak, resulting in a more tender and flavorful steak. - Serve the blackened steak salad with your favorite dressing. A simple vinaigrette or a creamy blue cheese dressing are both great options.

Conclusion:

Blackened steak salad is a delicious and easy-to-make meal that's perfect for any occasion. With its bold flavors and healthy ingredients, this salad is sure to be a hit with everyone at the table. So next time you're looking for a quick and easy meal, give blackened steak salad a try!