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Recipe by: Potatoes USA
This Blackened Blue Potato Salad is the right combination for a delicious and satisfying lunch or dinner.
Photography By: Julia Vandenoever
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)
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.
4 years ago
This recipe istThis recipe is absolutely put my wiltened spinach salad personal recipe at a whole new high . The prep...
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4 years ago
Haven't made it yet but put ingredients on next grocery list. Decided I will add sauteed button mushrooms (cook with the...
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