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Chicago Chop House Blackened Steak Salad Recipe
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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.
Prep Time45 minutes
Active Time15 minutes
Total Time1 hour
Course: Dinner, Lunch, Main Course
Cuisine: American, Steakhouse
Keyword: Salad, Steak

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.

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