Blackened Steak Salad Blue Cheese
Heat the oven to 425F with the rack in the lowest position. Top each with sliced cooked steak.
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Topped with pecans it could pass for a fancy restaurants signature salad.
Blackened steak salad blue cheese. Blackened Steak Salad With Berry Vinaigrette Recipes. Transfer to plates and add blue cheese. Flip over and repeat on the.
10 Cook steak to desired doneness cooking times will vary depending on the cut of meat and thickness of the steak. Sprinkle the blackened seasoning over the meat and rub in. Bring to room temperature before cooking.
Ingredients 1 12 pounds beef top sirloin trimmed and cut into bite-size pieces 2 tablespoons blackened seasoning such as Chef Paul Prudhommes Blackened Steak Magic or more to taste 2. 9 MEAT - Generously sprinkle both sides of meat with blackened spice mix. Stir cream cheese and evaporated milk together in a saucepan over low heat to melt the cream cheese.
Preheat the oven to 400 degrees F. Serve blue cheese sauce. Pat the steaks dry with a paper towel.
Add 3-4 tbsp of blue cheese dressing and lightly toss. Add grilled potatoes steak onion and garlic and toss again. Simmer stirring frequently until the blue cheese melts into a smooth sauce 2 to 3 minutes.
Combine romaine tomatoes red onion olives and roasted red pepper in large bowl. BLUE CHEESE BERRY TOSSED SALAD. In a large bowl toss arugula and baby spinach with olive oil and sprinkle with salt.
When it is dinnertime slice the skirt steak and place it on top of the romaine lettuce along with the red onions a sprinkling of crumbled blue cheese and a drizzle of the balsamic herb. Whisk blue cheese crumbles garlic powder white pepper and cayenne pepper into the cream cheese mixture. The sweet tang of blueberries complements the sharpness of blue cheese in this breezy side.
Step 3 Divide salad mixture on 2 large plates. SALAD - Arrange lettuce basil red pepper onion cherry tomatoes and garlic on 4 plates. Brush olive oil on the filets.
On a large rimmed baking sheet toss the potatoes with 2 tbsp olive oil ¼ tsp salt and black pepper to taste and spread.
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