Blackened Steak Salad

Blackened Steak Salad

My husband loves steak and I love salad. When I combined both into one dish it was a win-win for everyone. Bon Appetit published this recipe for blackened steak salad from the Chicago Chop House several years ago so I decided to give it a go. Absolutely delicious and will most certainly be enjoyed by everyone.

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time – 10 minutes


1 T. Paprika
2 t. ground black pepper
1 1/2 t. salt
1 t. garlic powder
1 t. cayenne pepper
1/2 t. dried oregano
1/2 t. dried thyme

1/4 c. extra virgin olive oil
2 T. balsamic vinegar
1 t. Dijon mustard
6 cups mixed baby greens
1/2 green bell pepper, thinly sliced (see how to slice a pepper)
1/2 c. thinly sliced red onion
2 5-6 oz. beef tenderloin (filet mignon) steaks, about 1 inch thick
3 T. butter, melted
6 T. crumbled blue cheese (about 3 oz)
1 tomato, quartered

Special Equipment and Other Items Needed:

Good quality skillet

Preparation of Blackened Steak Salad:

For the spice mixture: Mix all ingredients together in a bowl. (Can be made up to a week ahead and stored in an airtight container).

For the 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 to two plates.

For the steaks: Coat both sides of the steaks with the spice mixture. Heat a heavy large skillet over high heat until very hot. Dip both sides of the steaks into melted butter and then add steaks and cook to desired temperature, about 2 minutes per side for medium rare. Transfer the blackened steaks to a cutting board and let sit for about 10 minutes before cutting. Thinly slice steak and arrange slices atop salad. Sprinkle with blue cheese and then garnish with tomato, onions, and green peppers (if desired).

Steak salad with blue cheese and tomatoes


In the salad, I omit the green peppers since my husband doesn’t eat them. You can change out any of the extra veggies to your taste.

Meal Ideas:

Chicago Chop House serves this with roasted red skinned potatoes and sautéed mushrooms on the side. For a salad, serve with a nice warm piece of bread.

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