Blackened Steak and Blue-Potato Spinach Salad
| Ingredients | Measure |
|---|---|
| Small blue potatoes | 6 lbs |
| Olive oil | As needed |
| Flat iron steak | 6 lbs |
| Blackening spice | As needed |
| Sliced Vidalia onions | 12 cups |
| Chopped garlic | ½ cup |
| Salt and pepper | As needed |
| Spinach, stemmed and washed | 9 lbs. |
| Crumbled blue cheese | 1 ½ lbs |
Method
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.
For each serving, coat 1 (4-ounce) portion of steak with blackening spice. In large sauté pan, 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 ½ cup onions and 1 teaspoon garlic; season with salt and papper. Sauté until soft but not browned. Add 6 ounces (about 8 cups) spinach and sauté just until spinach starts to wilt. Mound spinach on plate. Carve steak into thin slices; arrange on top of spinach. Top with 6 potato halves; sprinkle with 1 ounce blue cheese. Serve with blue cheese dressing on the side, if desired.
Yield: 24 servings
As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation.
Presented by
