Saturday, March 27, 2010

Blackened Steak Salad with Sautéed Mushrooms

This is so quick and easy ... promise. It's flavourful and a really great salad-meal. Plus, you could swap out the beef for chicken or pork, and mix and match just about any veggies you want.


  • 1 tablespoon paprika
  • 2 teaspoons ground black pepper
  • 1 1/2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 large striploin (to serve 2)
  • baby arugula (or any lettuce you have handy)
  • tomatoes, sliced
  • ripe avocado, sliced
  • blue cheese, crumbled
  • 1 cup crimini mushrooms, sliced
  • 1 shallot, sliced
  • butter
  • 3 parts olive oil
  • 1 part good balsamic
  • about 1 tsp dijon mustard
  1. Combine the first 7 ingredients, and then coat the steak in the rub. Melt about 2 tbsp butter, and pour it over the steak to coat.
  2. Heat a skillet on high; add the steak. Cook until blackened on each side (about 2 minutes per side), and until cooked to desired doneness. Remember to let your meat rest after you've done cooking it - it'll cook up a bit during this process.
  3. Wipe the skillet clean; add about 1 tbsp butter and the mushrooms and shallot on high heat. Cook, stirring, until mushrooms are browned and have released their water (note: mushrooms like high heat!!). Season with salt & pepper.
  4. Combine the vinegar and dijon in a small bowl (for 2 people, I'd use 1-1/2 tbsp vinegar, and about 1 tsp dijon). Slowly add in the olive oil, whisking. If you add in the olive oil last and in a slow stream, constantly whisking, you'll emulsify the dressing (i.e. it won't separate to oil & vinegar). Taste it. Too vinegary? Add more oil. Not enough bite? Add more dijon. Play around with it. Then, dress the arugula with the dressing (lightly).
  5. Now, it's time to arrange the salad. Put the arugula on the plate, add tomatoes, avocado and blue cheese. Then, thinly slice the steak and place on top. Top with mushrooms and enjoy!

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