A signature item on the lunch menu of Chicago’s famed Chop House, this salad is perfect for a hearty meal, day or night. The classic pairing of blue cheese and steak gets extra oomph from a zesty spice mixture. If you are expecting guests, throw the butter-drenched beef tenderloins on a hot grill for a minute or two before serving for a hint of smoky flavor, and pair the dish with a full-bodied red wine.

　　

Ingredients

makes 2 servings

　　

for spice mixture

1 tablespoon paprika

　　2 teaspoons ground black pepper

　　1 1/2 teaspoons salt

　　1 teaspoon garlic powder

　　1 teaspoon cayenne

　　1/2 teaspoon dried oregano

　　1/2 teaspoon dried thyme

　　

for salad

1/4 cup olive oil

　　2 tablespoons balsamic vinegar

　　1 teaspoon Dijon mustard

　　6 cups (packed) mixed baby greens

　　1/2 green bell pepper, thinly sliced

　　1/2 cup thinly sliced red onion

　　2 (5- to 6-ounce) beef tenderloin steaks, each about 1/2 inch thick

　　3 tablespoons unsalted butter, melted

　　6 tablespoons crumbled blue cheese (about 3 ounces)

　　1 medium tomato, quartered

　　

Step 1

Mix all the ingredients for the spice mixture in a small bowl.

　　

Step 2

Whisk the oil, vinegar, and mustard in a large bowl to blend. Season with salt and pepper. Add the greens, bell pepper, and onion and toss to coat. Divide the salad between 2 plates.

　　

Step 3

Spread the spice mixture on a plate. Coat both sides of the steaks with the mixture. Dip both sides of the steaks into melted butter. Heat a heavy large skillet over high heat until very hot. Add the steaks and cook to desired doneness, about 2 minutes per side for medium-rare.

　　

Step 4

Transfer steaks to a cutting board; let stand 2 minutes. Thinly slice the steaks crosswise. Arrange the slices atop the salads. Sprinkle with cheese. Garnish with tomato and serve.

　　

do ahead

Step 5

The SPICE MIXTURE can be made 1 week ahead. Store airtight at room temperature.

　　The Epicurious Cookbook