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Savory Steak & Cheddar Potato Salad with Smoky Chipotle Dressing
Indulge in a hearty steak & cheddar potato salad with smoky chipotle dressing. Perfect for meat lovers craving a big, beautiful salad!
When it comes to 'Big Beautiful Salads,' this Savory Steak & Cheddar Potato Salad with Smoky Chipotle Dressing is a true game-changer. Imagine tender strips of perfectly seared steak nestled among crispy, golden potatoes and sharp cheddar cheese, all tossed in a smoky, creamy chipotle dressing that packs a punch. It's a flavor explosion that will redefine your salad experience.
Gone are the days of boring, bland salads. This indulgent dish takes comfort food to a new level with its rich textures and bold flavors. The savory steak, creamy cheddar, and spicy chipotle dressing create a taste sensation that's both satisfying and sophisticated. Get ready to treat yourself to a salad that's as hearty as it is delicious, perfect for those moments when you want something truly crave-worthy.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
680 kcal
per serving
Cuisine
Mediterranean
Indulge in a hearty steak & cheddar potato salad with smoky chipotle dressing. Perfect for meat lovers craving a big, beautiful salad!
Ingredients
- • ribeye steak: 1 pound
- • baby potatoes: 1 pound, halved
- • sharp cheddar cheese: 1 cup, cubed
- • cherry tomatoes: 1 cup, halved
- • red onion: 1/2, thinly sliced
- • mixed greens: 4 cups
- • olive oil: 2 tablespoons
- • salt and pepper: to taste
- • chipotle peppers in adobo sauce: 2 tablespoons, finely chopped
- • mayonnaise: 1/2 cup
- • lime juice: 2 tablespoons
- • honey: 1 tablespoon
- • garlic powder: 1 teaspoon
- • smoked paprika: 1 teaspoon
Instructions
- 1 Preheat your oven to 400°F (200°C).
- 2 Toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast in the oven for 25-30 minutes until golden and crispy.
- 3 While the potatoes roast, season the ribeye steak with salt and pepper. Heat the remaining tablespoon of olive oil in a skillet over high heat. Sear the steak for about 3-4 minutes on each side until a crust forms. Reduce heat and cook to desired doneness. Let rest for 5 minutes, then slice thinly.
- 4 In a small bowl, whisk together the chipotle peppers, mayonnaise, lime juice, honey, garlic powder, and smoked paprika. Adjust seasoning with salt and pepper to taste.
- 5 In a large salad bowl, combine the roasted potatoes, sliced steak, cheddar cheese cubes, cherry tomatoes, and red onion over the mixed greens.
- 6 Drizzle the smoky chipotle dressing over the salad and toss gently to combine, ensuring everything is coated evenly. Serve immediately.
Serving Suggestions
- • This hearty salad pairs wonderfully with a side of crusty garlic bread to soak up the smoky chipotle dressing. For a refreshing contrast, serve with a crisp apple cider or a chilled glass of white wine, such as a Sauvignon Blanc, which complements the richness of the steak and cheddar. Garnish with fresh cilantro or parsley for a pop of color and freshness. For a more indulgent touch, sprinkle some crispy bacon bits over the salad for extra crunch and flavor. The combination of savory steak and smoky chipotle with the added texture of bacon will be a hit at any gathering.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain the best texture, store the dressing separately and only dress the salad when ready to serve. Reheat the steak and potatoes gently in a skillet over low heat if desired, though the salad is equally delicious served cold.
Ratings & Reviews
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