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Restaurants›Tubby's Tank House Thunderbolt›Black & Bleu* Recipe

Black & Bleu* Recipe

Name: Tubby's Tank House Thunderbolts Black & Bleu* Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb flank steak; 6 cups mixed salad greens (spring mix, baby spinach, arugula); 3 oz bleu cheese crumbles; 1 each ripe avocado; 2 each roma tomatoes; 0.25 each red onion; 1 cup seasoned croutons; 1 tsp kosher salt; 1 tsp coarsely ground black pepper; 0.5 tsp garlic powder; 1 tbs olive oil (for searing); 4 tbs extra-virgin olive oil; 2 tbs red wine vinegar; 1 tbs fresh lemon juice; 1 tsp Dijon mustard; 0.5 tsp honey; 1 tbs fresh parsley, chopped; 1 tsp fresh chives, thinly sliced; 0.5 tsp fresh thyme, finely chopped; 0.5 tsp salt; 0.25 tsp freshly ground black pepper; 1 tsp neutral oil or butter (optional, to rest steak)

Inspired by Tubby's Tank House Thunderbolt

Time35m

Serves2

Seared flank steak, mixed greens, bleu cheese crumbles, diced tomatoes, avocado, red onion, and seasoned croutons. Served with fresh herb vinaigrette.

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Ingredients

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Salad Base

1 lb flank steak

6 cups mixed salad greens (spring mix, baby spinach, arugula)

3 oz bleu cheese crumbles

1 each ripe avocado

2 each roma tomatoes

1/4 each red onion

1 cup seasoned croutons

Steak Seasoning & Sear

1 tsp kosher salt

1 tsp coarsely ground black pepper

1/2 tsp Watkins garlic powder

1 tbs olive oil (for searing)

Fresh Herb Vinaigrette

4 tbs extra-virgin olive oil

2 tbs red wine vinegar

1 tbs fresh lemon juice

1 tsp Dijon mustard

1/2 tsp Honey

1 tbs Fresh parsley, chopped

1 tsp fresh chives, thinly sliced

1/2 tsp fresh thyme, finely chopped

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Finishing

1 tsp neutral oil or butter (optional, to rest steak)

Method

Salad Base

Prepare vegetables

Rinse and dry the mixed salad greens thoroughly; place in a large bowl and chill briefly if desired. Halve the Roma tomatoes and dice into 1/2-inch pieces. Cut the avocado in half, remove the pit, peel, and dice into 1/2-inch cubes. Thinly slice the red onion into half-moons (about 1/8-inch thick) and separate the rings. Set the bleu cheese crumbles and seasoned croutons aside in small bowls.

Steak Seasoning & Sear

Season flank steak

Pat the flank steak dry with paper towels. Sprinkle both sides evenly with kosher salt (1 tsp), coarsely ground black pepper (1 tsp), and garlic powder (1/2 tsp). Press the seasonings into the meat to adhere.

Sear and rest

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add 1 tablespoon olive oil and swirl to coat. Add the flank steak and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3–4 minutes. For medium-rare aim for an internal temperature of 125–130°F (52–54°C); for medium 135°F (57°C). Transfer steak to a cutting board, optionally brush with 1 tsp neutral oil or melted butter, and tent loosely with foil. Rest for 8–10 minutes to let juices redistribute before slicing.

Slice steak

Using a sharp knife, slice the rested flank steak thinly across the grain into 1/4-inch thick slices. Cutting across the grain ensures tenderness.

Fresh Herb Vinaigrette

Make vinaigrette

In a small bowl or jar combine 2 tablespoons red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon honey. Whisk or shake to combine. Slowly stream in 4 tablespoons extra-virgin olive oil while whisking until emulsified. Stir in 1 tablespoon chopped fresh parsley, 1 teaspoon chopped chives, 1/2 teaspoon chopped fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust seasoning: add a touch more honey for sweetness or a touch more vinegar for brightness.

Assembly and Finishing

Assemble the salad

Toss the mixed greens gently with about half of the herb vinaigrette (reserve the rest for serving) until lightly coated — approximately 1 to 2 tablespoons for 6 cups greens, or to taste. Divide the dressed greens onto serving plates or a single large platter.

Add toppings

Evenly distribute diced tomatoes, avocado cubes, and red onion slices over the bed of greens. Sprinkle bleu cheese crumbles across the salad and scatter seasoned croutons on top.

Top with steak and finish

Fan the sliced flank steak over the salads. Drizzle remaining vinaigrette over the steak and salad (or serve additional vinaigrette on the side). Serve immediately so the croutons remain crisp and the steak is warm.