Shelly's Recipe

BLACKENED STEAK SALAD

Category: Salads - Meat

Meat Rub
1 tbsp paprika
2 tsp pepper
1 1/2 tsp salt
1 tsp garlic powder
1 tsp cayenne pepper
1/2 tsp oregano, dried
1/2 tsp thyme, dried

For salad:
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
6 cups mixed baby greens
1/2 green bell pepper, thinly sliced
1/2 cup red onion, thinly sliced
2 (5 to 6 oz) beef tenderloin steaks, each about 1/2 inch thick
3 tbsp butter, melted
6 tbsp crumbled blue cheese (about 3 oz)
1 tomato, quartered

Rub: Mix all ingredients in small bowl

Salad: Whisk oil, vinegar and mustard in large bowl until blend. Season with salt and pepper.
Just before serving, add greens, bell pepper and onion and toss to coat.

Beef: Spread rub onto plate. Coat both sides of steaks with rub. Dip both sides of steaks into melted butter. Heat large skillet over high heat until very hot. Add steaks and cook about 2 minutes per side for medium-rare Transfer to cutting board, tent and let rest for 2 minutes. Thinly slice steaks crosswise.

Put salad greens onto 2 plates. Arrange beef on top of salads. Sprinkle with cheese. Garnish with tomato.