Blackened Steak Salad
Elevate your salad game with this bold and flavorful Blackened Steak Salad, a perfect marriage of smoky spices and fresh, vibrant ingredients. Featuring a tender ribeye or sirloin steak coated in a homemade blackening seasoning of paprika, garlic powder, cayenne, and herbs, this dish delivers a stunning depth of flavor. Paired with crisp mixed greens, juicy cherry tomatoes, crunchy cucumbers, and tangy crumbled feta cheese, every bite is a balanced masterpiece. Drizzle on a zesty balsamic vinaigrette enhanced with honey and Dijon mustard for the ultimate finishing touch. Whether you're craving a hearty yet healthy dinner or a show-stopping lunch, this quick-to-make salad is ready in just 25 minutes and packed with unforgettable taste. Perfect for steak lovers and salad enthusiasts alike!
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Recipe Information
Ingredients
- 1 pound Ribeye or sirloin steak
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Dried thyme
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 4 cups Mixed salad greens
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 0.25 medium Red onion, thinly sliced
- 0.5 cup Feta cheese, crumbled
- 3 tablespoons Balsamic vinegar
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- to taste Salt and pepper (for dressing)
- 4 tablespoons Olive oil (for dressing)
Instructions
In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper, dried thyme, ground black pepper, and salt to create the blackening seasoning.
Rub the seasoning generously onto both sides of the steak.
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add olive oil and let it heat until shimmering but not smoking.
Sear the steak for 3-5 minutes on each side, depending on your desired level of doneness. Use a meat thermometer to check for internal temperatures: 125°F for rare, 135°F for medium-rare, and 145°F for medium.
Once cooked, remove the steak from the skillet and allow it to rest for 5 minutes before slicing thinly against the grain.
While the steak rests, prepare the salad base. In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and red onion.
In a small jar or bowl, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, and a pinch of salt and pepper to make the dressing.
Arrange the salad on plates, top with sliced steak and crumbled feta cheese, and drizzle with the homemade dressing.
Serve immediately and enjoy your Blackened Steak Salad!
Nutrition Facts
Calories |
1218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.5 g | 129% | |
| Saturated Fat | 34.6 g | 173% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1714 mg | 75% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 15.7 g | ||
| Protein | 63.3 g | 127% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 272 mg | 21% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1678 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
