Blackened Flank Steak Salad with Blue Cheese & Sweet Garlic Dressing
Ask any parachutist why they would jump out of a perfectly good airplane, and they’ll answer: For the thrill of it. Ask a cook why they’d blacken a perfectly good steak, and the answer is pretty much the same. Blackening steak adds excitement – in the form a crisp, charred-sweet, spicy crust – while sealing in its juices. When that same steak tops a sweet and savory herbed salad tossed with T.Lish Sweet Garlic vinaigrette, well, then the thrill is apparent to everyone. One crucial note: Be sure to have good ventilation in your kitchen when you cook the steak, as it will produce a considerable amount of smoke.