Chicago Chop House Blackened Steak Salad Recipe
Chicago Chop House’s Blackened Steak Salad is a delectable dish featuring succulent slices of perfectly seasoned steak atop a bed of crisp mixed greens, tossed with tangy vinaigrette and garnished with vibrant vegetables for a flavorful and satisfying meal.
Make this Straight-From-the-Restaurant Chicago Chop House Blackened Steak Salad Recipe at home and your Blackened Steak Salad will taste just like Chicago Chop House.
Photo by Naotake Murayama
Chicago Chop House Blackened Steak Salad
A Master Local and Regional Favorite Steakhouse Copycat Recipe
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Straight-From-the-Restaurant
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Chicago Chop House Blackened Steak Salad Recipe is a Straight-From-the-Restaurant Recipe.
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Chicago Chop House
The Chicago Chop House stands as a legendary institution in the heart of downtown Chicago, offering a quintessential steakhouse experience that has delighted diners for decades. Nestled in a historic building dating back to the late 19th century, this iconic restaurant exudes old-world charm and sophistication, with its rich wood paneling, plush leather booths, and classic Chicago-style decor.
As guests step through the doors of the Chicago Chop House, they are greeted by the warm glow of dim lighting and the aroma of sizzling steaks cooked to perfection. The menu is a celebration of the finest cuts of beef, sourced from the Midwest’s most reputable ranches and hand-selected for their quality and flavor. From juicy filet mignon to mouthwatering ribeye, each steak is expertly aged and grilled to the diner’s desired level of doneness, ensuring a tender and flavorful dining experience.
In addition to its exceptional steaks, the Chicago Chop House offers an array of tantalizing appetizers, decadent sides, and indulgent desserts to complement any meal. Diners can start their culinary journey with a classic shrimp cocktail or a savory lobster bisque before moving on to signature dishes like the Alaskan king crab legs or the bone-in tomahawk ribeye.
Beyond its exquisite cuisine, the Chicago Chop House is renowned for its impeccable service and commitment to hospitality. The knowledgeable staff is always on hand to offer recommendations, answer questions, and ensure that every guest feels welcomed and well-cared for throughout their dining experience.
Whether celebrating a special occasion, entertaining clients, or simply enjoying a night out on the town, the Chicago Chop House continues to set the standard for excellence in fine dining, earning its place as a cherished destination for steak lovers and connoisseurs of exceptional cuisine alike.
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Blackened Steak Salad
Blackened steak salad is a mouthwatering dish that combines the bold flavors of blackened steak with the freshness of a vibrant salad. The star of the show is the steak, which is generously coated in a flavorful blend of spices such as paprika, cayenne pepper, garlic powder, and black pepper before being seared to perfection on a hot skillet or grill. This cooking method creates a delicious crust on the outside of the steak while keeping the inside juicy and tender.
Once the steak is cooked to the desired level of doneness, it is sliced thinly and served atop a bed of crisp mixed greens, such as romaine lettuce, spinach, or arugula. The contrast between the warm, savory steak and the cool, crisp greens creates a delightful balance of flavors and textures.
To enhance the salad further, additional toppings may be added, such as sliced tomatoes, red onions, cucumbers, avocado, or crumbled cheese such as blue cheese or feta. A tangy vinaigrette or creamy dressing is often drizzled over the salad to tie all the ingredients together and add a burst of flavor.
Blackened steak salad is not only delicious but also nutritious, offering a satisfying and well-rounded meal that is perfect for lunch or dinner. Whether enjoyed as a light and refreshing dish on a warm summer day or as a hearty and satisfying meal during the cooler months, blackened steak salad is sure to please the palate and leave diners feeling satisfied and nourished.
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Chicago Chop House Blackened Steak Salad Recipe
Chicago Chop House's Blackened Steak Salad is a delectable dish featuring succulent slices of perfectly seasoned steak atop a bed of crisp mixed greens, tossed with tangy vinaigrette and garnished with vibrant vegetables for a flavorful and satisfying meal. Make our Chicago Chop House Blackened Steak Salad Recipe at home. With our Secret Restaurant Recipe your Blackened Steak Salad will taste just like Chicago Chop House.
Ingredients
Spice Mixture
- 1 tablespoon Paprika
- 2 teaspoons freshly 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
Salad
- 1/4 cup Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1 teaspoon Dijon Mustard
- 6 cups packed mixed Baby Greens
- 1/2 Red, Green or Yellow Bell Pepper cored and thinly sliced
- 1/2 cup thinly sliced Red Onion
- 1 Tomatoes quartered
- 1 ripe Avocado
Steak
- Two 10 - 12-ounce Beef Steaks each about 1/2-inch thick
- 3 tablespoons Extra Virgin Olive Oil
- 3 cloves Garlic minced
- 3 tablespoons Butter melted
- 1 cup sliced Mushrooms
- 6 tablespoons about 3 ounces crumbled Gorgonzola Cheese or Blue Cheese
Instructions
Spice Mixture
- Place all the ingredients in small bowl. Mix well. (Can be made up to 1 week in advance. Store in an airtight container at room temperature.)
Salad
- Place olive oil, vinegar and mustard in large bowl. Whisk to blend.
- Season, to taste, with salt and pepper.
- Add greens, bell pepper and onion. Toss to coat.
- Divide salad between plates.
- Arrange tomatoes on plates.
- Starting at the top, with a very sharp knife, cut down into each avocado until you hit the pit. Cut completely around the avocado, top to bottom, touching the pit the entire time.
- Pull the two halves of the avocado apart and remove the pit with a spoon.
- Use the spoon to scoop the avocado out of the skin. Slice avocado thinly.
- Arrange avocado slices on plates.
Steaks
- Place steaks on a work surface.
- Pour extra virgin olive oil in a small bowl. Add garlic. Mix well.
- Brush steaks with infused olive oil. Flip and brush other side.
- Pour prepared spice mixture out evenly in a large shallow bowl or on a large plate.
- Dip steaks in the spice mix, turning to fully coat.
- Place melted butter on a plate.
- Dip both sides of steaks into melted butter.
- Heat a heavy large skillet over high heat until very hot.
- Add steaks and sliced mushrooms. Cook until desired doneness, about 2 minutes per side for medium rare (See Steak Degrees of Doneness Box below for Cooking Temperatures). The mushrooms may need more time, use your judgement. (Alternately, grill the steaks instead and saute the mushrooms in a pan.)
- Transfer meat to cutting board; let stand 2 minutes.
- Thinly slice steaks crosswise.
- Arrange slices atop salads.
- Scatter mushrooms on top.
- Sprinkle with cheese.
- Serve immediately.
Chicago Chop House Blackened Steak Salad
A Master Local and Regional Favorite Steakhouse Copycat Recipe
To See ALL of Our Master Copycat Recipes - Click HERE To See ALL of Our Local & Regional Favorite Copycat Recipes - Click HERE To See ALL of Our Steakhouse Restaurant Copycat Recipes - Click HERE To See ALL of Our High End Restaurant Copycat Recipes - Click HERE To See ALL of Our Salad Copycat Recipes - Click HERE Chicago Chop House Blackened Steak Salad Recipe is a Straight-From-the-Restaurant Recipe To See ALL of Our Straight-From-the-Restaurant Copycat Recipes - Click HEREFollow Us to Get ALL of Our Latest Recipes
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Steak Degrees of Doneness
- Rare: 95 – 105°F. Cool deep red center.
- Medium Rare: 115 – 125°F. Warm red center with a hint of pink.
- Medium: 130 – 140°F. Warm pink center.
- Medium Well: 150 – 160°F. Some pink in the center but mostly cooked through.
- Well: 165 – 175°F. No pink, cooked all the way through.
Courtesy of Longhorn Steakhouse
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Applebee’s Oriental Chicken Salad
“A long-running favorite, crispy breaded chicken tenders top a bed of Asian greens, rice noodles and almonds with our Oriental vinaigrette on the side.”
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Photo of “Steak and Arugula Salad with Tomatoes” is by Naotake Murayama and is used by permission under the CC BY 2.0 Deed Attribution 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode.en. Photo of “Chicago Chop House” is by Paul Sableman and is used by permission under the CC BY 2.0 Deed Attribution 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by/2.0/legalcode.en. Thank you, Naotake and Paul. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe Courtesy of Chicago Chop House. Additional Information is from original research done by SCRR and/or courtesy of Wikipedia and is used by permission.
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