---
title: Kickin’ Cajun Ranch Steak Salad
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/kickin-cajun-ranch-steak-salad-67cfd85c6a498293bec85e0e
servings: 2
prep time: 10 minutes
cook time: 5 minutes
time required: 15 minutes
difficulty: Easy
allergens: [Eggs, Milk]
tags: [Calorie Smart, Carb Smart, Protein Smart, High Fiber, Quick]
rating: 4.5
rating_count: 500
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the Cajun-spiced ranch dressing, calling it tasty and perfectly balanced.
  - theme: Ease of prep
    text: Quick and simple for most, though some found removing kale stems time-consuming.
image: "https://images.recipes.furrysalamander.com/Beef%20Recipes/Ranch%20Steak/kickin-cajun-ranch-steak-salad.avif"
---
Wash and dry produce. Pat @ranch steak{8%oz} dry with paper towels; season with @salt{1%pinch} and @black pepper{1%pinch}. Heat a drizzle of @olive oil{1%tbsp} in a #medium pan{} over medium-high heat. Add ranch steak and cook to desired doneness ~{4%minutes} per side. -- TIP: While steak cooks, move on to Step 2!

Trim, peel, and thinly slice @shallot{1%unit}. Halve @lemon{1%unit}. Remove and discard any large stems from @kale{1%unit}; chop into bite-size pieces. Trim and thinly slice @mini cucumber{2%unit} into rounds. In a #small microwave-safe bowl{}, combine shallot, @sugar{1%tsp}, juice from half the lemon, salt, and pepper. Cover tightly with plastic wrap; microwave for ~{1%minutes}. Set aside to pickle, stirring occasionally.

Place kale in a #large bowl{}; using your hands, massage kale with a drizzle of olive oil and a pinch of salt until leaves are tender ~{1%minutes}. In a second #small bowl{}, whisk together @buttermilk ranch dressing{2%tbsp}, @sour cream{2%tbsp}, @Cajun Spice Blend{1%tsp}, and as much @hot sauce{1%dash} as you like.

Transfer Cajun ranch dressing to bowl with kale. Add @mixed greens{2%cups}, mini cucumber, @grape tomatoes{1%cup}, and half the pickled shallot (draining first); toss to combine. Season with salt and pepper. Thinly slice steak against the grain. Divide salad between bowls; top with steak and remaining pickled shallot. Serve.