STEAKHOUSE-STYLE BLACKENED STEAK RECIPE
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
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
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
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
BLACKENED STEAK SALAD WITH BERRY VINAIGRETTE
Seasoned, grilled flat iron steak is thinly sliced and served atop a romaine salad studded with roasted red peppers and feta cheese.
Provided by ElizabethKnicely
Categories Salad Dressings
Time 35m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 13
Steps:
- Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
- Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
- Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with BERRY VINAIGRETTE, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
- BERRY VINAIGRETTE:.
- Combine 1 cup DOLE Frozen Mixed Berries, partially thawed, 1/2 cup olive oil, 3 tablespoons rice vinegar, salt and ground black pepper, to taste in blender container. Cover; blend until smooth. Makes about 1 cup.
Nutrition Facts : Calories 761.4, Fat 72, SaturatedFat 12.2, Cholesterol 73.8, Sodium 321.6, Carbohydrate 5.2, Fiber 1.6, Sugar 2.2, Protein 24.8
BLACKENED STEAK SALAD WITH BERRY VINAIGRETTE
Seasoned, grilled flat iron steak is thinly sliced and served atop a romaine salad studded with roasted red peppers and feta cheese.
Provided by Dole
Categories Dole
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
- Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
- Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 11.8 g, Cholesterol 35.6 mg, Fat 15.1 g, Fiber 3.4 g, Protein 17.7 g, SaturatedFat 4.3 g, Sodium 838.8 mg, Sugar 2 g
BLACKENED STEAK SALAD
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
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.
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