Potatoes, onions and more.
Blackened Bleu Potato Salad
Description
A colorful salad that is sure to please!
Ingredients
| 1 | Pound | Small purple potatoes |
| 1 | Teaspoon | Olive oil |
| 1 | Pound | Flat iron steak |
| 1 | Tablespoon | Blackening spice |
| 2 | Cup | Vidalia onions, sliced |
| 4 | Teaspoon | Garlic, chopped |
| 1 1⁄2 | Pound | Spinach, stemmed and washed |
| 1 | Cup | (4 ounces) crumbled bleu cheese |
| Bleu cheese dressing (optional) | ||
| Salt & pepper to taste |
Instructions
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.
