Recipes

Blackened New York Steak with Greek Salad

May 3, 2012
1 min read


(for steak)
8 ounce New York Steak
2 tablespoons blackening spice
1 tablespoon black pepper, fresh cracked
2 tablespoons canola or salad oil


In a heavy sauté pan, over medium high heat, bring oil to temperature. (Note: If you do not have proper ventilation in your kitchen, you need to cook this outside). Rub pepper and blackening spice on both sides of the steak. Cook steak two minutes per side for medium rare. Set aside and let meat rest for 3 minutes. After 3 minutes, slice meat into ½” thick julienne strips.

Salad Ingredients

  • 1/2cup feta cheese, broken into small crumbles
  • 1 cup grape tomatoes
  • 2 tablespoons red onion, finely diced
  • 1 cup cucumbers, seeded, peeled, cut lengthwise in half, then sliced
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon roasted garlic, crushed
  • 3 tablespoons red wine vinegar
  • salt and pepper to taste

    Toss above salad ingredients with steak and serve.

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