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Let's Make Blackened Steak Salad
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This amazing steak salad tastes just like something you would get in a restaurant! It's packed with flavor, has the best creamy dressing, and is easy to make.
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  • 1 lb lean beef tenderloin (or lean flank steak)
  • 2 tbsp blackening seasoning
  • 1 tsp lime zest
  • 1 tbsp butter (or ghee or olive oil)
  • 2 tsp grapeseed oil (or olive or vegetable)
  • 1 head romaine lettuce
  • 1 bell pepper, sliced
  • 1/4 red onion, sliced
  • 1/2 cup shredded reduced fat cheddar cheese
  • 1/3 cup nonfat plain Greek yogurt (dressing)
  • 2 tbsp low fat mayonnaise (dressing)
  • 1/2 tbsp taco seasoning (dressing)
  • 1/2 lime, juiced (dressing)
  • 2 tbsp chopped cilantro (dressing)
  • 1 garlic clove (dressing)
  • 2 tbsp red onion (dressing)
  • 1/2 serrano pepper, seeded and diced (or jalapeno, for dressing)
  • 1 tbsp olive oil (dressing)
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Step 1 To make the dressing: Combine all ingredients in a food processor or blender. Puree for 15 seconds. Place into a dressing container or mason jar and store in the fridge for up to 2 weeks. You can also add a couple of tablepssons of salsa or pico de gallo to the dressing for even more flavor.
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Step 2 Preheat the oven to 375*. Let the steak come to room temp. Heat a cast-iron skillet over medium-high heat for 5 minutes. Meanwhile, rub butter over both sides of the steak. Generously rub steak with seasoning. Add the grapeseed oil to the skillet. Place steak into the cast iron skillet and cook 2 minutes per side. Turn off the heat. Place cast iron into the oven for 5 minutes for rare, 6 minutes for medium-rare, or 7 minutes for medium. Remove from the oven and place on a cutting board. Let rest for 5 minutes. Slice steak into strips.
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Step 3 Assemble the salad: Toss together the Romaine lettuce, bell peppers, and red onions. Top with sliced steak and dressing.
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