This Blackened Blue Potato Salad is the right combination for a delicious and satisfying lunch or dinner.
Photography By: Julia Vandenoever
Ingredients
1 lb. small purple potatoes
Olive oil
1 lb. flat iron steak
1 Tablespoon blackening spice
2 cups Vidalia onions, sliced
4 teaspoons garlic, chopped
Salt and pepper to taste
1 1/2 lbs. spinach, stemmed and washed
1 cup crumbled bleu cheese
Bleu cheese dressing (optional)
Preparation
Simmer potatoes until tender, drain and cool.
Cut potatoes in half.
Brush cut sides with oil; grill over gas or charcoal until grill marks form.
Coat steak with blackening spice.
In large skillet, heat 1 teaspoon oil; sear steak on both sides to desired doneness. Remove steak from pan and let rest.
Wipe out pan, heat 2 teaspoons oil. Add onions and garlic; season with salt and pepper. Sauté until soft, but not browned. Add spinach and sauté just until spinach starts to wilt.
Mound spinach on 4 plates, dividing it equally.
Carve steak into thin slices; arrange on top of spinach.
Top with potatoes and sprinkle with bleu cheese.
Serve with bleu cheese dressing on the side, if desired.
This recipe istThis recipe is absolutely put my wiltened spinach salad personal recipe at a whole new high . The prep...Read Full Review
Julie Dorrell 4 years ago
This recipe istThis recipe is absolutely put my wiltened spinach salad personal recipe at a whole new high . The prep time is as much work but worth evey bit of Love, you put into it. Thanks for the recipe I can't wait to do it this week along with a couple of other recipeas you have, Yours Truly, Julie Dorrell
Kim Ross 3 years ago
Haven't made it yet but put ingredients on next grocery list. Decided I will add sauteed button mushrooms (cook with the...Read Full Review
Kim Ross 3 years ago
Haven't made it yet but put ingredients on next grocery list. Decided I will add sauteed button mushrooms (cook with the Vidalias) and will garnish with carrot shreds for added color.
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Julie Dorrell 4 years ago
This recipe istThis recipe is absolutely put my wiltened spinach salad personal recipe at a whole new high . The prep time is as much work but worth evey bit of Love, you put into it. Thanks for the recipe I can't wait to do it this week along with a couple of other recipeas you have, Yours Truly, Julie Dorrell