BLACKENED STEAK BITES WITH BLUE CHEESE SAUCE
This recipe is similar to an appetizer served at my favorite Italian restaurant. It is a nice change from the usual appetizers and always gets rave reviews! I have used tenderloin in the past, but have found that a good quality top sirloin works very well and is less expensive. Bernaise sauce is a good alternative if you don't like blue cheese.
Provided by amym
Categories Appetizers and Snacks Meat and Poultry Beef
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Season sirloin with blackened seasoning to coat on all sides.
- Heat oil in a cast-iron skillet on an outdoor grill until the oil is smoking. Cook steak bites in hot oil in small batches, reheating oil between batches, until slightly crusty, 1 to 2 minutes per side.
- Stir cream cheese and evaporated milk together in a saucepan over low heat to melt the cream cheese. Whisk blue cheese crumbles, garlic powder, white pepper, and cayenne pepper into the cream cheese mixture; simmer, stirring frequently, until the blue cheese melts into a smooth sauce, 2 to 3 minutes. Serve blue cheese sauce with the beef bites.
Nutrition Facts : Calories 288.4 calories, Carbohydrate 2.6 g, Cholesterol 71.6 mg, Fat 20.7 g, Fiber 0.2 g, Protein 22.3 g, SaturatedFat 10.3 g, Sodium 820 mg, Sugar 0.8 g
BLACKENED STEAK SALAD
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.
Categories Salad Beef Cheese Dairy Leafy Green Onion Vegetable Dinner Lunch Blue Cheese Meat Steak Spice Bell Pepper Fall Summer Lettuce Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 19
Steps:
- 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.
BLACKENED STEAK
I love blackened anything and this is a great one. From Miss Ruby's Southern Creole & Cajun Cuisine.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 25m
Number Of Ingredients 3
Steps:
- 1. Rub the seasoning into the meat (if you like it spicy, add more).
- 2. Heat an outdoor grill or melt the butter in a heavy iron skillet. When the skillet is very hot, add the steaks and cook to the desired doneness.
- 3. Note: If you cook indoors, be sure to run your vent on high as the Blackened Seasoning tends to smoke a great deal.
BLACKENED HANGER STEAK WITH PLANTAINS AND CHIMICHURRI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 9h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the blackened hanger steak: Mix together the paprika, onion powder, garlic powder, salt, cayenne, chili powder and black pepper in a bowl. Rub the mixture over the hanger steaks and put the steaks on a wire-racked baking sheet. Place in the fridge overnight.
- For the chimichurri sauce: In a food processor, add the parsley, cilantro, red wine vinegar and garlic. Pulse until combined but still a bit coarse, about 10 pulses. Add in the crushed red pepper, and then slowly drizzle in the oil and pulse about 5 more times. Season with salt and pepper and set aside for the flavors to meld. (The chimichurri can be made up to 3 days in advance.)
- For the sweet fried plantains: Heat the vegetable oil in a large skillet over medium heat. Add the plantains in batches, taking care not to overcrowd the pan. Fry each side until dark brown. Using a spider, remove the plantains and drain on paper towels. Season with garlic salt when still hot.
- To cook the steaks, heat a large cast-iron skillet over medium heat. Add the vegetable oil and sear all 4 sides of the hanger steaks until crusty and dark, 4 to 5 minutes each side. The steaks are done when an instant-read thermometer reads 135 degrees F. Let rest for 5 minutes before slicing.
BLACKENED STEAK SALAD WITH BERRY VINAIGRETTE
Seasoned, grilled flat iron steak is thinly sliced and served atop a romaine salad studded with roasted red peppers and feta cheese.
Provided by Dole
Categories Trusted Brands: Recipes and Tips Dole
Time 35m
Yield 2
Number Of Ingredients 10
Steps:
- Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
- Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
- Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 11.8 g, Cholesterol 35.6 mg, Fat 15.1 g, Fiber 3.4 g, Protein 17.7 g, SaturatedFat 4.3 g, Sodium 838.8 mg, Sugar 2 g
BLACKENED STEAK SALAD
This is one of the most requested items on the lunch menu at the Chicago Chop House. Would advise cooking on the grill if you can, as it can be smoky cooking indoors. I sometimes make double the spice, store and use in other recipes, such as chicken, etc...You can use New York Strips, Rib-eyes or whatever steak is on sale at the time. Adapted from Bon Appetit magazine, Sept., 2000.
Provided by Scoutie
Categories Meat
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 20
Steps:
- 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 plates.
- For steaks:.
- Brush the steaks with EVOO infused with chopped garlic all over before dipping in the spice mix. 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 sliced mushrooms, cook until desired doneness, about 2 minutes per side for medium-rare. (Or grill the steaks instead and sautee the shrooms in a pan.) The shrooms may need more time, use your judgement. Transfer meat to cutting board; let stand 2 minutes. Thinly slice steaks crosswise.Arrange slices atop salads.
- Sprinkle with cheese. Garnish with tomato and avocado and serve.
Nutrition Facts : Calories 1056, Fat 95.9, SaturatedFat 31.6, Cholesterol 159.8, Sodium 2334.6, Carbohydrate 16.5, Fiber 4.8, Sugar 5.7, Protein 36.3
COCOA BLACKENED STEAK WITH MARCONA ALMOND ROMESCO
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the leeks: Preheat the oven to 475 degrees F. Line a baking sheet with a wire rack.
- Put the whole leeks on an unlined sheet tray and bake, flipping halfway through, until completely charred, about 20 minutes. Allow to cool to the touch.
- For the cocoa blackened steak: Combine the smoked paprika, cocoa powder, onion powder, cumin, garlic powder, smoked salt, sugar and coffee in a bowl. Divide the mixture between the each of the rib eyes and let sit for 15 minutes.
- For the leeks: Once the leeks are cool to the touch, remove the outer layers, revealing the soft leeks inside. Finely chop the leeks and add to a bowl. Add the cocoa nibs, olive oil and red wine vinegar and season with the smoked sea salt. Taste and adjust the seasoning.
- For the Marcona almond romesco: Blend the peppers, olive oil, white chocolate, tomatoes, sherry vinegar, smoked paprika, salt and garlic in a blender until smooth. Add the almonds to a food processor and pour over the blended sauce. Pulse until coarse, not smooth.
- Heat a 14-inch cast-iron skillet over medium-high heat. Add 2 tablespoons cooking oil and the steaks and cook on both sides until evenly charred, about 7 minutes per side, searing in batches if needed. Remove from the skillet and put on the rack on the sheet tray. Let rest for 10 minutes before slicing.
- Serve the steak alongside the romesco and the leek condiment.
GRILL MATES BLACKENED STEAK
Restaurant-style blackened steak can be done at home with Grill Mates Steak Rub and good quality steaks.
Provided by ElizabethKnicely
Categories Steak
Time 18m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place large cast iron skillet (preferred) or other large heavy skillet (not nonstick) on high heat at least 5 minutes or until very hot. (See Test Kitchen Tips if using nonstick cookware.).
- Mix rub, paprika, thyme and red pepper in small bowl.
- Brush each side of steaks with butter or oil. Generously season with rub mixture.
- Carefully place steaks in hot skillet. Cook 8 to 10 minutes or until desired doneness, turning once.
- Test Kitchen Tips: To avoid the smoke generated from high temperature cooking, blacken the steaks outdoors. Preheat large cast iron or other large heavy skillet on stovetop or in oven and carefully transfer to a hot grill to cook the steaks.
- To Use Nonstick Skillet: Prepare steaks as directed above. Heat large nonstick skillet on medium heat 5 minutes. Cook as directed above. Increase cook time as needed for desired doneness.
- To Grill: Steaks can also be cooked directly on a preheated grill. Flavor and appearance will vary from the traditional skillet method.
- Black and Blue Steak: Cut a 4-inch wide pocket in each 2 New York Strip Steaks (3/4 inch thick) being careful not to cut through back or sides of steak. Continue as directed in Steps 2 and 3. Fill pocket of each steak with about 2 tablespoons blue cheese. Press steak lightly to seal closed. Cook as directed.
BLACKENED TUNA STEAK WITH FRUIT AND BALSAMIC SAUCE
This fast and easy recipe is credited to Cynthia Charbeneau of Traverse City, MI. I made the recipe from the www.fustinis.com website. Fustini's is a store in Traverse City that specializes in all sorts of different olive oils and balsamic vinegars. The balsamics and olive oils also come in infused varieties (I just bought a pomegranate infused balsamic for salads). I love shopping in this store when I am up north. On the website, very few ingredient proportions are listed for this recipe, so I listed the proportions I tried tonight. I would never have thought I would enjoy strawberries with fish, but I really thought this dish was a winner. DH said he "liked it." I used Fustini's 18-year aged balsamic vinegar. I omitted the sugar and water. DH always cooks the tuna steaks by first putting them in the oven on 200F for a short time before pan searing them. This way, they are still rare (but not cold) on the inside. I put the strawberry/balsamic combination in a saucepan on the stovetop between medium low and low, just enough to warm them up. I served with one of our favorite salads, Recipe #191024 191024, using Fustini's 12-year-old white balsamic vinegar.
Provided by Dr. Jenny
Categories < 30 Mins
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Rub fish with your favorite blacken seasoning.
- Grill or saute fish until cooked to desired amount.
- While fish is cooking, in a saucepan combine warm sliced strawberries with a little water, 1 Tb balsamic vinegar, and a pinch of sugar (depending on the sweetness of the balsamic vinegar).
- Spoon berries over the fish and enjoy.
- Note: The author of the recipe says you can use other types of fresh berries in this dish, depending on what is seasonal or what you have on hand.
Nutrition Facts : Calories 349.6, Fat 11.3, SaturatedFat 2.9, Cholesterol 86.2, Sodium 89.2, Carbohydrate 5.5, Fiber 1.4, Sugar 3.4, Protein 53.4
BLACKENED GRILLED FLAT IRON STEAK RECIPE - (5/5)
Provided by mirving
Number Of Ingredients 7
Steps:
- Combine all the seasonings together and rub over both sides of the steak. Cover and refrigerate 3 hours. Grill - turning once. Slice diagonally.
BLACKENED VENISON STEAK WITH WINE AND CANE SYRUP SAUCE
This is a recipe that I copied from a recent magazine, the whole family liked it and so did several friends at work. Quick easy dish, the sauce really sets it off.
Provided by rotty_bt
Categories Deer
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine the wine and cane syrup in a small sauce pan, simmer gently until reduced by two thirds -- about 18 minutes. Remove from heat and add pepper.
- Pat the venison with a kitchen towel (paper towel will stick) Sprinkle creole seasoning on both sides.
- Heat a large cast-iron skillet over medium high heat until it is very hot and just smoking, 4 to 5 minutes. Add the oil, swirling to coat the bottom of the skillet. Once its hot sear the steak until dark brown, 3-4 minutes. Turn the meat over, reduce heat to medium, and sear for 3-4 minutes for medium rare.
- Transfer the steaks to a platter and let rest for 5-10 minutes. Serve them drizzled with the sauce, and your choice of sides.
- Serves 4.
Nutrition Facts : Calories 174.6, Fat 4.5, SaturatedFat 0.6, Sodium 42.2, Carbohydrate 28.2, Fiber 0.1, Sugar 27
BLACKENED GRILLED FLANK STEAK
I love flank steak because it's usually one of the cheapest cuts of beef, but it doesn't taste cheap! This is a great way to cook it for serving alongside grilled corn or other veggies. Or, you can serve it in tortillas as fajita tacos, which is what we usually do. From Cooking Light.
Provided by appleydapply
Categories Meat
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 7 ingredients; rub spice mixture over both sides of steak. Cover and refrigerate 3 hours.
- Prepare grill.
- Place steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness.
- Let stand 10 minutes. Cut steak diagonally across the grain into thin slices.
BLACKENED GRILLED HAM STEAK
Categories Brunch Quick & Easy Backyard BBQ Dinner Ham Grill/Barbecue
Yield 2
Number Of Ingredients 6
Steps:
- Combine all ingredients and rub both sides of ham. Refrigerate for a while then grill for 4 min each side. That's it!
BLACKENED NEW YORK STEAK WITH SWEET POTATO BUTTER
The blackening spice on Jasmin's steak is perfect! It's a great mix of flavors without too much heat. What makes this steak, though, is the sweet potato compound butter. Sweet and savory with a hint of spice, you'll find other types of meat to use it on. No need to head to your favorite steakhouse when you can create a steakhouse...
Provided by Jasmin Stewart-Harbin
Categories Steaks and Chops
Time 55m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degrees. Heat a cast iron skillet on medium-high with a little olive oil. Mix all ingredients of blackened spice, coat evenly all of the steaks with spice.
- 2. With the pan very hot, sear each side dark (not burnt but dark brown) for 2 minutes each side.
- 3. Remove from heat and finish in oven 7-10 for medium to medium-well.
- 4. In a food processor, add butter, sweet potato, cloves, Cajun seasoning, and salt to taste. Pulse until smooth. Scrape down the sides and place in the refrigerator until served.
- 5. Remove steaks and let rest for 10 minutes. Remove butter from refrigerator and add desired amount to each steaks and enjoy!
BLACKENED STEAK SALAD
One of the most-requested items on the lunch menu at the Chicago Chop House. The restaurant adds roasted red-skinned potatoes and sauteed mushrooms, too.
Provided by Vicki Butts (lazyme)
Categories Beef Salads
Time 25m
Number Of Ingredients 19
Steps:
- 1. For spice mixture: Mix all ingredients in small bowl. (Can be made 1 week ahead. Store airtight at room temperature.)
- 2. 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.
- 3. 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.
BLACKENED STEAK WITH MANGO SALSA
Fresh mango salsa, with its sweet and spicy flavors is a delicious accompaniment to a perfectly cooked blackened sirloin steak.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine first 5 ingredients in medium bowl; stir in A.1. Refrigerate 1 hour.
- Cut steak into 4 pieces. Mix remaining ingredients until blended. Sprinkle evenly over both sides of steaks; rub into steaks.
- Heat large heavy skillet on high heat. Add steaks, in batches; cook 3 to 5 min. or until bottoms are blackened. Turn steaks over; cook 2 to 3 min. or until medium doneness (160°F). Serve with mango salsa.
Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 22 g
CAJUN BLACKENED STEAK WITH SUGAR SNAP PEAS
Provided by Roger Mooking
Time P1DT26m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Marinate the steaks in root beer for 24 hours. Remove the steaks from the root beer and pat dry.
- In a small bowl mix the pepper, hot paprika, sweet paprika, cayenne, garlic powder, onion powder, ground thyme, file powder, and mustard powder together for the Cajun Spice Mix.
- Put the Cajun spice mix on a tray and heat a cast iron pan over medium heat. Season the steaks with salt and press the steaks into the Cajun spice mix on both sides. Put the steaks, one at a time, in the hot cast iron pan, sear for approximately 2 to 3 minutes on each side for a medium-rare steak, allow to rest before serving.
- Spoon the Sugar Snap Peas, recipe follows, over the steak, garnish with flaked salt and serve with Potato Gumbo, recipe follows.
- To make the sugar snap peas:
- Blanch the trimmed sugar snap peas in salted boiling water. Drain the peas and season with flaked salt.
- For the potato gumbo:
- Heat 1 tablespoon vegetable oil in a large high-sided saute pan over medium heat.
- Add the onions and saute until golden brown. Add the garlic and smoked bacon and continue to saute.
- Once the bacon has cooked and becomes crisp, add the celery, Swiss chard stems, and green pepper, saute until tender. Remove the bacon mixture from the pan, put in a bowl and set aside.
- Heat the remaining vegetable oil in the same saute pan, add the flour and bay leaves.
- Stir with a wooden spoon incorporating the flour and oil to form a paste. Cook until the flour becomes brown and nutty in color. Add the chicken stock, water, and cayenne, stir.
- Add the potatoes and reserved bacon mixture to the liquid. Cook over medium heat until the potatoes are tender and the liquid reduces, achieving a thick consistency, approximately 30 minutes.
- Add the Swiss chard leaves, season with salt, and pepper, and allow to cook until the leaves are wilted, serve.
BLACKENED RIB EYE STEAK WITH CREAMY HORSERADISH SAUCE
How to make Blackened Rib Eye Steak With Creamy Horseradish Sauce
Provided by @MakeItYours
Number Of Ingredients 22
Steps:
- Blackening Seasoning - Combine all ingredients and mix well. Makes 1 cup.Creamy Horseradish Sauce - Combine all ingredients and mix well. Makes 1 cup.Heat a cast iron skillet until very hot, in a well ventilated area. Brush steaks with olive oil. Coat each side of the steaks with 1 tsp. Blackening Seasoning. Place steaks in the iron skillet, flipping steaks halfway through cooking. To cook a 1-inch-thick steak medium rare, cook about 4 minutes on first side and 3 minutes on other side. Spoon 2 Tbs. Creamy Horseradish Sauce on each plate before topping with the cooked steak.
GRILL MATES BLACKENED STEAK
Restaurant-style blackened steak can be done at home with Grill Mates® Steak Rub and good quality steaks.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Place large cast iron skillet (preferred) or other large heavy skillet (not nonstick) on high heat at least 5 minutes or until very hot. (See Test Kitchen Tips if using nonstick cookware.)
- Mix Rub, paprika, thyme and red pepper in small bowl.
- Brush each side of steaks with butter or oil. Generously season with Rub mixture.
- Carefully place steaks in hot skillet. Cook 8 to 10 minutes or until desired doneness, turning once.
SPICE-BLACKENED STEAK GYRO WITH PICKLED ONIONS
Steps:
- Place the onion in a nonmetal measuring cup. Cover with water and a small microwave-safe plate. Microwave on high until the water is boiling, about 5 minutes (or add the onions to a small pot of water on the stove, bring to a boil, then turn off the heat). Let stand for 5 minutes, then drain. Stir in the vinegar and sugar. Chill in the refrigerator for 20 minutes to 3 hours.
- Combine the coriander, onion powder, and crushed peppercorns on a plate. Press the steak into the spices, turning to coat. Add the oil to a nonstick skillet and heat over medium heat. Sear the steak until it reaches the desired doneness, about 4 to 7 minutes on each side. Transfer to a cutting board. (The charred bits on the bottom of the pan add to this dish, but if the pan is burned heavily, it can be wiped out carefully, off the heat, with a triple layer of paper towels.) Add the beef stock and Worcestershire sauce to the pan (carefully, because it can splatter) and cook until it is reduced to a quarter of its original volume, about 2 tablespoons, after 3 to 4 minutes. Thinly slice the steak, return to the sauce, and toss. Remove from heat.
- To assemble: Brush one side of each pita with a little oil. Heat the pita, one at a time, oiled side down, in a hot skillet until slightly crisp but not brittle, about 1 minute each. Lay each pita on a 12-inch square of foil, crisp side down. Layer half the escarole, sauced steak, and drained pickled onions and 1 teaspoon onion pickle juice in a strip down the center of each pita. Roll the bread and foil together into a cone, using the foil for support and to seal the bottom. Peel the foil down as you eat.
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