* Exported from MasterCook *

BLACKENED STEAK SALAD

Recipe By :Rani Merens
Serving Size : 2 Preparation Time :0:20
Categories : 10-20G Low Carb Salad-Meat


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
- SPICE MIXTURE-
1 tbsp paprika
2 tsp ground black pepper
1 7/8 tbsp salt
1 tsp garlic powder
1 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
- SALAD-
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tsp Dijon mustard
4 cups mixed baby greens
1/2 green bell pepper -- thinly sliced
1/2 cup red onion -- finely sliced
2 6 oz beef tenderloin steaks -- 2-180g
about 1/2" - 12mm thick
3 tbsp butter -- melted
3 oz blue cheese -- 90g crumbled
1 tomato -- quartered

One of the most-requested items on the lunch menu at the Chicago Chop House.
The restaurant adds roasted red-skinned potatoes and sautéed mushrooms, too.

For spice mixture:
Mix all ingredients in small bowl.
Can be made 1 week ahead.
Store airtight at room temperature.

For salad: Whisk oil, vinegar and mustard in large bowl to blend.
Season with salt and pepper.
Add greens, bell pepper and onion and toss to coat.
Divide salad between 2 plates.
Spread spice mixture on plate.
Coat both sides of steaks with spice mixture.
Dip both sides of steaks into melted butter.
Heat heavy large skillet over high heat until very hot.
Add steaks and cook to desired doneness, about 2 minutes per side for medium-rare.
Transfer to cutting board; let stand 2 minutes.
Thinly slice steaks crosswise.
Arrange slices atop salads.
Sprinkle with cheese.
Garnish with tomato and serve.




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Per Serving (excluding unknown items): 1112 Calories; 97g Fat (76.8% calories from fat); 45g Protein; 21g Carbohydrate; 8g Dietary Fiber; 198mg Cholesterol; 6915mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore June 2003
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 3600 0 0 0 0 0 0 0

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