Blackened Blue Potato Salad

Ingredients

• 1 pound small purple potatoes
• Olive oil
• 1 pound flat iron steak
• 1 tablespoon blackening spice
• 2 cups Vidalia onions, sliced
• 4 teaspoons garlic, chopped
• Salt and pepper to taste
• 1 1/2 pounds spinach, stemmed and washed
• 1 cup (4 ounces) crumbled bleu cheese
• Bleu cheese dressing (optional)

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.