Blackened Steak Salad

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”

Ingredients Nutrition


  1. For spice mixture:
  2. Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)
  3. For salad:
  4. 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.
  5. For steaks:
  6. 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.
  7. Sprinkle with cheese. Garnish with tomato and avocado and serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a