Blackened Mixed-Grill Salad

Blackened Mixed-Grill Salad


  • ½ pound (2 portions) skirt steak
  • 2 boneless, skinless chicken breast halves, tenders separated blackening spice blend, such as the Paul Prudhumme Blackened Redfish Magic brand
  • 1 tablespoon canola oil
  • ¼ cup mayonnaise
  • 1 tablespoon plus I teaspoon lemon juice
  • ½ teaspoon dried oregano
  • ½ cup grape tomatoes, halved
  • ½ head romaine lettuce, thinly sliced into shreds
  • ½ small red onion, halved and thinly sliced
  • ½ teaspoon hot sauce, such as Tabasco
  • ¼ teaspoon garlic powder fleur de sel or coarse sea salt

Season both sides of the steak, chicken breasts, and tenders with a light sprinl<llI11 / of the blackening spice. Pat lightly to press the spices into the surface. Heat the oil in a large skillet until very hot and almost smoking. Gently place the steak and chicken into the pan in a single layer and sear Cook the steak for 4 mi, 11111 per side and the chicken for 7-8 minutes per side. Allow both the meat and allow to rest for a few minutes on a platter or cutting board before slicing. Immediately add the tomato halves to the pan so they can soak up the flavor and any juices and browned bits. Saute for 1-2 minutes to soften slightly.

Status: Meat
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 servings

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Recipe by Susie Fishbein