Just about anyone can make a great-tasting steak if they take the time to marinate it (of course, the better the meat, the better the steak will taste, even without marinating). For this recipe, we are going to marinate the fillets for 2 hours in the refrigerator inside a zip lock plastic bag.
Your first step is to mash the peeled garlic clove in a small bowl. Let the crushed garlic stand for at least 10 minutes. In another bowl, add the 1/2 cup extra virgin olive oil and 3 teaspoons Cajun-style blackening seasoning. Mix oil and seasoning. Once the 10 minutes for the crushed garlic is up, add the oil/seasoning and mix.
Your steaks should be cut into small strips and placed on a plate. Top the steaks with your cajun sauce to brown. Flip them over and smother the rear. Then place the steak strips in a resealable plastic bag and pour the rest of the Cajun Blackening Sauce into the baggie. Seal the bag and place it in the refrigerator for about two hours.
When you’re ready to make your salad (and after 2 hours of marinating the steaks), you’ll want to place the steak strips on the broiler. They will cook fast, so keep an eye on them (4-5 minutes per side). Cook them to your preference.
While the steaks are on the grill, you will need to prepare the dressing. Once again, you will need to crush the garlic and let it sit before mixing it with the other ingredients. Crush the 4 peeled garlic cloves in a small bowl and let sit for at least 10 minutes. While you wait for the garlic, combine the other dressing ingredients in a bowl and mix well (lemon juice, Worcestershire sauce, Dijon mustard, Tabasco sauce, and olive oil).
Check your steaks! If they are cooked to your liking, remove them and place them on a plate and set them aside.
Mix the 4 crushed garlic cloves and the salad dressing.
Next, prepare the salad. Remove the chilled romaine lettuce from the refrigerator and cut into small pieces and place in a large bowl. Add the garlic croutons, Parmesan cheese, and sliced cherry tomatoes. Next, pour in the salad dressing and toss the salad until the dressing is well mixed with the lettuce.
Prepare four plates with the same amount of salad. Cut the steaks into small pieces and top the salads with equal amounts of steak, and enjoy!
The ingredients listed are enough to serve four people.
Blackened Steak Marinade:
1/2 cup extra virgin olive oil
3 teaspoons Cajun-style blackening seasoning
1 peeled garlic clove
4 strip steaks (6 to 8 ounces each, trimmed of fat)
Salad dressing:
4 garlic cloves, peeled
3 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon Tabasco sauce (or equivalent)
1 cup of extra virgin olive oil
Salad:
2 heads of romaine lettuce (rinsed and cooled)
10 cherry tomatoes (washed and cut in half)
2 cups of garlic croutons
1/2 cup Parmesan cheese