Cajun Steak & Potato Salad

Hello first Mitten Movie Night of the Fall! I am kicking it off with a reboot of one of my first recipes on the blog.  The original – let’s just say the recipe is STILL phenomenal but my photos….they were not good.  So I’ve freshened them up so that you can see the beauty that is this salad.  Cajun Steak & Potato Salad to be exact.  This is a very basic salad but comes together with a creamy poppy seed dressing that makes everything meld together in pure perfection.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

When I first made this recipe Mitten Movie Night wasn’t even a plan for the blog.  The big idea came when I was thinking about my upcoming birthday and what I was going to make for dinner.  I wanted to recreate a Portobello Mushroom Burger recipe from a restaurant that I love when we go to Wisconsin Dells.  If I pulled it off I was going to put it on the blog.  Then I was thinking about what beer I wanted to drink.  And then what movie we would watch.  Light bulb moment…and with a little tweeking that is when Mitten Movie Night came to be.

Just a little over a year now we’ve been celebrating every Friday that I can.  Things have slowed down for the blog since moving into the new house and a busy Summer but now that we are settled in and the kids are finally back in school I’m hoping it can become a regular feature throughout the year.  Now on to this recipe that I’m pairing with Sierra Nevada Peach IPA.  Perfect compliment to the tangy & sweet poppy seed dressing.  We are watching It to brush up before going and seeing it in theaters this weekend. The best thing about this time of year is getting ready for scary movies and Halloween! Enough about that now on to the food.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

Start off with the potatoes.  20 minutes before your planning on starting the meal clean and slice the potatoes.  Add the slices into a bowl of salted cold water.  This gets the extra water out of the potatoes so that they can get good and crispy when they cook.  Drain the water from them then layer out onto a paper towel.  Completely dry both sides as much as you can.  Once they are as dry as possible sprinkle on both sides with Cajun seasoning.  Warm a skillet and add oil.  Let it come to medium/high heat then add potatoes.  Cook on each side 4 minutes depending on your pan and your heat.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

While the potatoes cook, chop your onion.  Once the potatoes are done remove them from the pan on to a separate plate. Now it’s time to add your onion & steak.  I got these sizzler steaks which are very thin and cook quickly.  They also slice up nice and thin and end up very tender.  I cooked these about 2 minutes per side.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

While the steak is cooking make your delicious, creamy Poppy Seed Dressing. Grab a small jar and add the mayo, sugar, milk, vinegar, poppy seeds and mustard.  Add top and shake it to combine all the ingredients.

Cajun Steak & Potato Salad | Bottom Left of the Mitten

Once the steak has cooked take it and cut into thin slices.  Chop lettuce up lettuce and tomatoes.  Assemble the lettuce, tomatoes, cheese, potatoes, steak and onion.  Either add dressing right on top of the salad or let everyone add their own.  And here you are……

Cajun Steak & Potato Salad | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Poppy Seed Dressing Adapted from Moms Need to Know

This post was originally from May 2016-it has been updated with photos & text.

*Affiliate links are included in this post. Please read my Discloser Policy.

Cajun Steak & Potato Salad | Bottom Left of the Mitten #salad #beef #dressingrecipe
Print Recipe
Cajun Steak & Potato Salad
Salads don't have to be boring! This spicy Cajun steak and potato salad with poppy seed dressing will have you eating your vegetables and asking for more.
Cajun Steak & Potato Salad | Bottom Left of the Mitten
Course Main Dish
Cuisine Salad
Servings
servings
Ingredients
Cajun Steak & Potato Salad
Poppy Seed Dressing
Course Main Dish
Cuisine Salad
Servings
servings
Ingredients
Cajun Steak & Potato Salad
Poppy Seed Dressing
Cajun Steak & Potato Salad | Bottom Left of the Mitten
Instructions
Cajun Steak & Potato Salad
  1. Start off with the potatoes. 20 minutes before your planning on starting the meal clean and slice the potatoes. Add the slices into a bowl of salted cold water.
  2. Drain the water from the potatoes then layer out onto a paper towel. Completely dry both sides as much as you can. Once they are as dry as possible sprinkle on both sides with Cajun seasoning.
  3. Warm a skillet and add oil. Let it come to medium/high heat then add potatoes. Cook on each side 4 minutes depending on your pan and your heat.
  4. While the potatoes cook, chop your onion. Once the potatoes are done remove them from the pan on to a separate plate. Now it's time to add your onion & steak. Cook thin steaks about 2 minutes per side or longer depending on steak cut, size and desired temperature.
  5. Once the steak has cooked take it and cut into thin slices.
  6. Chop lettuce up lettuce and tomatoes. Assemble the lettuce, tomatoes, cheese, potatoes, steak and onion. Enjoy!
Poppy Seed Dressing
  1. Grab a small jar and add the mayo, sugar, milk, vinegar, poppy seeds and mustard. Add top and shake it to combine all the ingredients.
  2. Pour over salad to serve or serve on the side.
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Chorizo & Beef Taco Salad with Lime-Cilantro Dressing

I have to admit that I have never imaged that I would one day say that a ‘taco salad’ was appealing to me. In a sense, isn’t a taco in general, a taco salad? It has all the elements it’s just assembled differently and adds a lot more lettuce—and is that a good thing? Up until I made this recipe I would say a definite, “No!”  My mind changed though when I decided to play around in the kitchen and created this Chorizo & Beef Taco Salad.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

For this Cinco de Mayo inspired Mitten Movie Night I remade and shot one of the very first posts I made.  Wow, has my photography came a long way.  Guess what though?  The recipe was just as delicious then as it is now.  Okay enough patting myself on the back !  We are drinking some Modelo Especial and catching up on Better Call Saul.  If you don’t follow me on social media you may not have heard that we recently moved into a new house :’)  So in between moving and everything we haven’t had time to catch up on the 2nd Season that just started. This show is in my Top 5 of shows, it’s awesome. If you are interested in 5 shows that I am in love with for future viewing here they are:

  1. 30 Rock.  Tina Fey is my idol. The question ‘Who would you want to have lunch with dead or alive.’ It would be her 100%.  A close 2nd would be Steve Martin. A 3rd would be any cast of any season of Saturday Night Live. Some great things have come out of that show.
  2. Unbreakable Kimmy Schmidt.  So cute! And of course let me refer to #1…Produced my Tina Fey.
  3. Shameless.  All of the actors in this series are spot on.
  4. A new one that just came out and surprised me was Santa Clarita Diet.  It reminded me a lot of Weeds.  Great show!
  5. And finally Better Call Saul.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

Now let’s get on to the food!  When I first made this I had the intention of making the taco bowls on my own using flour tortillas but then scratched that when I found these Fiesta Flats.  They worked out perfectly because we ate them like tacos with a little flair and then the 3 yr old could scoop his goodies by himself.

First for the taco salad, let’s get our meat and beans cooking on the stove top. Add your chorizo and ground hamburger to a pan.  I was sad that when I had plans to make this I found a great recipe from Mexican Please on how to make your own Easy Homemade Chorizo but I wasn’t able to find chilies in our local grocery store so I did purchase the local fare.  If you have a chance though check out this recipe and make it for yourself!

Sprinkle the cumin and chili powder on top. Start sautéing everything together over medium/high heat until the sausage and meat are completely cooked through and no longer pink.  When cooked put the meat into a strainer to drain off the grease, chorizo has tons of it and you don’t want it making your taco shells soggy.  Drain, drain, drain!

Now the best part in my opinion, the lime-cilantro dressing. It’s amazing and well worth getting out and cleaning your food processor (can you tell I find this to be a chore?) Put all ingredients in the food processor-EXCEPT THE OIL.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

Ok, now we can get to the oil. Put the lid on your food processor and you will then pour the oil slowly into the top while it chops up the ingredients you’ve already put into the bowl. When it gets to the consistency you like then stop adding. I put a ½ cup of oil as a general rule but you may like it a little chunkier (that’s how I prefer it) over runny. Trust me, once you make this you will make it again and again so adjust until you get it the way you like it.

I also recently perfected some rice that is amazing with anything that is spicy inspired.  This recipe is as simple as buying one of those pre-made packets. We live close to an amazing restaurant El Rodeo.  Everything they serve is pretty amazing and I wanted to recreate it at home and I think I nailed it! Just add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas.  Now if only I can remake their Enchilada Sauce….I could eat that stuff in a bowl with a spoon it’s so good.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

Layer as you see fit.  I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing.  Heat up some refried beans and plate the rice.  Add some avocado and sour cream on top if desired. And here you are….

Chorizo & Beef Taco Salad | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Chorizo & Beef Taco Salad | Bottom Left of the Mitten #tacosalad #cincodemayo #chorizo
Print Recipe
Chorizo & Beef Taco Salad with Lime-Cilantro Dressing
Beef & spicy chorizo tucked into taco flats then layered with lettuce, tomatoes, green onions and cheese. Top with some delicious Lime-Cilantro Dressing for an extra kick. Fiesta time!
Chorizo & Beef Taco Salad | Bottom Left of the Mitten
Course Main Dish
Cuisine Mexican
Servings
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Mexican Rice
Course Main Dish
Cuisine Mexican
Servings
Ingredients
Chorizo & Beef Taco Salad
Lime-Cilantro Dressing
Mexican Rice
Chorizo & Beef Taco Salad | Bottom Left of the Mitten
Instructions
Chorizo & Beef Taco Salad
  1. Add your chorizo and ground hamburger. Sprinkle the cumin and chili powder on top. Start sautéing everything together until the sausage and meat are completely cooked through and no longer pink. When cooked put the meat into a strainer to drain off.
Lime-Cilantro Dressing
  1. Add all ingredients but the oil. Put the top on the food processor. Add oil into the top funnel and blend until the consistency you prefer.
Mexican Rice
  1. Just add rice, water, tomato & chicken bouillons, spices then frozen veggies as you like-I use corn & peas.
  2. Layer as you see fit. I prefer lettuce, meat, cheese, tomatoes, green onion then the Lime-Cilantro Dressing. Heat up some refried beans and plate the rice. Add some avocado and sour cream on top if desired. Enjoy!
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