Blackened Steak and Blue Potato Spinach Salad

1. Simmer potatoes in boiling water until tender; drain and cool.

2. Cut potatoes in half. Brush cut sides with oil. Grill over gas or
charcoal until grill marks form.

3. For each serving: Coat one 4-ounce portion of steak with blackening spice. In large sauté pan, heat 1 teaspoon oil; sear steak on both sides to desired doneness. Remove steak from pan and let rest. Wipe out pan; heat 2 teaspoons oil. Add ½ cup onions and 1 teaspoon garlic; season with salt and pepper. Sauté until soft but not browned.

4. Add 6 ounces (about 8 cups) spinach and sauté just until spinach starts to wilt. Mound spinach on plate.

5. Carve steak into thin slices; arrange on top of spinach. Top with 6 potato halves; sprinkle with 1 ounce blue cheese. Serve with blue cheese dressing on the side, if desired.

Recipe by United State Potato Board