Steak and Chipotle Potato Salad Bowls

Steak and Chipotle Potato Salad Bowls l wanderingroot.com

I have been cooking up a storm this summer and have so many recipes I want to share but things have been so busy this summer!  I have been so mindful lately of the importance of to do lists.  I always have a to do list but it is so long.  So so long!  Because of this I never feel like I get anything done.  I also find myself getting off track so easily.  My mind wanders and I get distracted all the time.  I am sure so many of you can relate.  Of course it only gets worse after kids... :)

Steak and Chipotle Potato Salad Bowls l wanderingroot.com

In an effort to combat this issue, at night I write out a short to do list of things I want to accomplish the next day.  I have a work list and a personal list.  It has helped so much.  I think keeping it short is key too.  I tend to overestimate how much I can actually get done, especially with a little one who is with me 98% of the time.  This has helped me focus in on what I must get done that day so I don't get distracted by a million other things that come up.  Prioritizing is key.  I base my short list off of a long list of things I want/need to accomplish and work off that to prioritize and make the short lists.  Life changer.

Steak and Chipotle Potato Salad Bowls l wanderingroot.com

The past month has been pretty awesome.  Kass and I celebrated 11 years together, 6 of those married.  We went on our second date since having Cash.  It was awesome.  However, it made me feel so old.  We went wine tasting, something we did all. the. time. when we first moved to Grand Junction, so it was fun to get back to that.  After that we ate some amazing Italian food, drank more wine, and got dessert!  It was awesome.  We capped off our date walking around downtown then a little T.J. Maxx action {kinda weird right?}.  So what was sad about that?  Our dinner reservations were at 5:30 and we were home by 8.  So sad.  But so fun!

Steak and Chipotle Potato Salad Bowls l wanderingroot.com

Then the next weekend we were off to Crested Butte for 4th of July, Cash's first!  It was weird thinking that the year before we spent the 4th of July at the hospital trying to get him to flip.  What a difference a year makes.

When we returned home we were greeted by a friend and his fiancé who were making a loop from Denver to Gunnison and stopped to stay with us on the way.  It was awesome catching up, drinking wine, eating good food and talking about their upcoming wedding.  Can't wait to go to Texas next May!

The next weekend we celebrated Cash's first birthday.  It was such wonderful day.  This was Cash's first time with all his cousins {4 girls!} and they were all awesome together.  I had to hold back tears when we sang "Happy Birthday" to him.  It was such a joyful day but it is hard not to get emotional.  

Each weekend is packed, which is great, but man it makes that summer fly by even faster.  Here's to another amazing summer!

Steak and Chipotle Potato Salad Bowls l wanderingroot.com

This recipe... it has been a favorite in our house this summer.  It is really easy to throw together.  You can use chicken or steak, both are excellent in this dish.  It is a one skillet dish, which I am a fan of.  We eat this as our main entree with a salad.  The best thing about this recipe is it is not strict.  Just throw what you have on hand in the oven and call it good.  The only thing I do not suggest skipping on is the mayo.  It is the Sir Kensington's Chipotle Mayonnaise.  It has a bit of spice to it, so if you are not a fan of spice then do substitute a good quality mayo.  But I dare you to try this one.  It rocks.

Steak and Chipotle Potato Salad Bowls l wanderingroot.com

Print!

Steak and Roasted Potato and Asparagus Bowls

Serves: 2 

Ingredients:

  • 4 cups red potatoes, diced
  • 1 bunch asparagus, chopped
  • 3 small round steaks
  • coconut or olive oil
  • sea salt
  • pepper

Dressing

  • 1/4 -1/2 c Sir Kensington's Chipotle Mayo {depending on how much mayo you like :)}
  • juice of 1/2 lemon
  • 1 garlic clove, minced
  • 1/4 c Italian parsley, chopped

Directions:

  1. Preheat oven to 400˚F.  Place potatoes in a cast iron skillet.  Drizzle with oil.  Toss potatoes. 
  2. Bake for 30 minutes, tossing occasionally.
  3. Add the asparagus and steak to the potatoes and season everything with salt and pepper.  Cook for an additional 10-15 minutes, until potatoes and asparagus are browned and the steak is cooked to your desired degree of doneness.  You may have to remove the steak before the potatoes and asparagus are finished cooking.  If so just wrap in foil and let rest.
  4. Once everything has cooked, cut the steak into bite size pieces and add to a large bowl with the asparagus and potatoes.
  5. In small bowl combine all the dressing ingredients and whisk well.
  6. Drizzle the dressing over the potato mixture.  Toss well.  
  7. Enjoy!