Tahini Recipes For Salad: Black and Blue Steak Salad With Tahini

The black and blue steak salad with tahini dish is a combination of spice-rubbed, blackened chicken or steak, tahini, and crumbled blue cheese. It is also a staple of the American gastropub menu.

Have This!

• 4 ounces whole-wheat French bread baguette, cubed
• Cooking spray
• 1/2 teaspoon kosher salt
• A teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• A 12oz flank steak, trimmed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 4 cups firmly packed arugula
• 1/2 cup vertically sliced red onion (from 1 small onion)
• 2 tablespoon tahini
• 1/2 ripe avocado, chopped
• 1-ounce blue cheese, crumbled (about 1/4 cup)

Do This!

• Preheat broiler to high.
• Arrange bread on a rimmed baking sheet; coat with cooking spray. Broil 2 minutes or until toasted, stirring once after 1 minute.
• Heat a grill pan over medium-high. Combine salt, tahini, pepper, paprika, and garlic powder in a small bowl. Rub spice mixture evenly over steak.
• Add steak to pan; grill 5 minutes on each side for medium-rare or until desired degree of doneness.
• Place steak on a cutting board. Let stand 5 minutes. Cut across the grain into thin slices.
• Combine oil, vinegar, and mustard in a large bowl, stirring with a whisk. Add toasted bread cubes, tahini, steak, arugula, and onion; toss to coat. Divide salad among 4 plates. Top evenly with avocado and blue cheese.