Traditional Black Bleu Salad Food

BLACK AND BLUE SALAD

Steps:

• Mix all seasoning ingredients together. Store in an airtight container. It will be good for 6 months.
• Bring the steak to room temperature and preheat the grill. Meats should sit outside of the fridge for at least 20 minutes before cooking.
• Pat the steak dry, season with blackened seasoning on each side, and then place the steaks on the hot part of the grill. Let the steaks sear until they release without sticking. When the steak lifts easily from the grill, flip the steaks. Cook for a couple of minutes.
• Insert the thermometer lengthwise for the best reading. A temperature of 130 to 145°F is the range between medium-rare and medium. For a well-done steak, move it to the cooler part of the grill and let it cook longer. Remember, the steak will continue to cook after you remove it from the grill.
• Let the steaks rest for 5 to 10 minutes so the juices can settle then slice.
• Place lettuce in bowl(s). Top with slices of steak, cheese, and dressing. Serve.

BLACK AND BLEU SALAD

Steps:

• Heat your grill pan or grill to medium-high heat.
• Equally distribute the lettuce between 3 or 4 bowls (or 2 if you're feeding big appetites) and top with the chopped veggies and croutons if desired.
• Sprinkle the steak liberally with the blackening seasoning and place in hot grill pan. Cook 3 minutes per side for medium rare. (The steak I used was about 3/4 inch thick.).
• Once cooked to desired doneness, let the meat rest a few minutes before slicing into strips. (You may cut it into more bite size pieces but it will not be as pretty.).
• Place the steak slices on top of each salad. Top the warm meat with the bleu cheese and serve with the balsamic on the side.
• ENJOY!

TRADITIONAL BLACK & BLEU SALAD

Steps:

• In a small bowl, whisk together all the dressing ingredients, except the oil.
• Slowly whisk in the oil to incorporate, pour about 2 large tablespoons of the vinaigrette over the steak and mix; refrigerate the rest until needed.
• Heat a medium sauté pan over high/medium-high heat with a little oil in it.
• Add the mushroom slices, season with salt and pepper, and brown on both sides.
• Add the steak and sauté until browned.
• Place the European mixed greens on a large plate or bowl, sprinkle the onions over the top, pour the steak and mushrooms in the center, places the mandarin orange sections around the steak and mushrooms, sprinkle with blue cheese and salt and pepper, pour on dressing.
• ENJOY!

O'CHARLEY'S BLACK AND BLUE CAESAR SALAD RECIPE

Steps:

• In a large bowl, sprinkle about half the Parmesan and half the croutons over romaine; add dressing and toss well.
• Place in a chilled pasta bowl or large soup plate; sprinkle with remaining Parmesan, creating a "snowcap" effect.
• Add tomato slices on one side; refrigerate.
• In a very well-ventilated area or outdoors, heat a cast-iron skillet over high heat.
• Brush one side of sirloin with melted margarine; sprinkle to taste with Cajun seasoning.
• Place seasoned-side down in skillet. (Caution: There might be a slight flame when meat is placed in skillet.)
• While first side is cooking, brush second side with melted margarine and sprinkle with additional seasoning.
• Cook about 2 minutes; turn and cook 2 to 3 minutes more, or to desired degree of doneness.
• Cut into 1/2-inch slices.
• Fan sliced steak over salad; top with blue cheese, bacon and remaining croutons.