Blackened Blue Potato Salad


Blackened Blue Potato Salad

Blackened Blue Potato Salad



  • 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)


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.

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