Black & Blue Recipe

Prepare vegetables

Rinse and spin-dry the spring mix. Core and dice the tomato into roughly 1/2-inch pieces. Thinly slice the red onion into half-moons and separate into individual slices. Place the spring mix in a large salad bowl and add the diced tomato and sliced red onion; toss gently to combine.

Season steak

Pat the steak dry with paper towels. Rub the olive oil evenly over both sides, then season with cajun seasoning, salt, and black pepper. Press the seasoning into the meat so it adheres.

Cook steak

Heat a large heavy skillet or grill pan over medium-high heat until very hot (about 3–4 minutes). Add a light swipe of oil if the pan is not well-seasoned. Add the steak and sear undisturbed for 3–4 minutes per side for medium-rare (internal temp ~130–135°F / 54–57°C), or longer for desired doneness. Adjust cook time depending on thickness (for a 1-inch steak, 3–4 minutes per side is typical).

Rest and slice

Transfer the steak to a cutting board and let it rest for 5–7 minutes to redistribute juices. Slice the steak thinly against the grain into 1/4-inch strips.

Prepare bleu cheese components

Measure out the crumbled bleu cheese and bleu cheese dressing. If you prefer a slightly thinner dressing, whisk the dressing with the 1/2 tablespoon lemon juice and 1/2 tablespoon extra-virgin olive oil until smooth. Taste and adjust acidity or oiliness to preference.

To assemble, drizzle about half of the bleu cheese dressing over the prepared spring mix, tomato, and red onion. Toss gently so the greens are lightly coated.

Arrange the sliced cajun steak over the dressed salad. Sprinkle the crumbled bleu cheese evenly over the top.

Finish with a light grind of freshly ground black pepper and sprinkle the chopped fresh parsley. Serve the remaining bleu cheese dressing on the side for guests who want extra.