When cooking dinner is just too daunting, I turn to this recipe. Yes, you have to cook the steaks, but that's the only thing that gets cooked. The steaks coated in a flavorful spice mixture, dipped in butter and then seared in a skillet. The dressing and rest of the salad fixings are easily thrown together while the steak cooks.
- SPICE MIXTURE
- 2 tablespoons paprika
- 4 teaspoons ground black pepper
- 3 teaspoons salt
- 2 teaspoons garlic powder
- 2 teaspoons cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 cup extra-virgin olive oil
- 4 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 12 cups (packed) mixed baby greens
- 1 red, yellow or orange bell pepper, thinly sliced
- 1 cup thinly sliced red onion
- Four 5- to 6-ounce beef tenderloin steaks, each about 1/2 inch thick (at room temperature)
- 6 tablespoons butter, melted
- 12 tablespoons crumbled blue cheese (about 6 ounces)
- 2 heirloom tomatoes, quartered
For spice mixture:
Mix all ingredients in small bowl. You can make this one week ahead and store at room temperature.
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 among 4 plates.
Place steaks on a rimmed baking sheet. Coat both sides of steaks with spice mixture and, using your fingers, press the mixture into both sides of the steaks. Dip both sides of steaks into melted butter. Heat cast iron skillet over high heat until very hot. Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare. I like to finish off my steaks in the oven, so after browning both sides, stick the pan in a 350-degree oven for another 5-10 minutes, depending on how you like your steak cooked.
Transfer to cutting board; let stand 2 minutes. Thinly slice steaks crosswise. Arrange slices atop salads. Sprinkle with cheese, arrange tomatoes around the plate and serve.
TIP: This salad is EASILY adapted depending on what you have on hand. Add avocado, cucumber, thinly sliced radish, and/or asparagus. I like to add about 1 cup of arugula for an extra peppery bite, but you can also add spinach, kale or any other greens.
TIP #2: Crispy Shallots on top of this salad are SO GOOD. To make them, slice 1-2 shallots VERY thin. Coat the bottom of a pan with canola oil, add shallots and turn the heat to high. The oil will start to shimmer and the shallots will bubble. Lower the heat to medium, and when the shallots turn a lovely golden brown transfer them to a plate lined with paper towels. Let them cool completely, then sprinkle on top of the salad. Recipe from
Inspired by a recipe from Epicurious