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Steak Taco Salad

15

45

Hickory

Forget the ground beef and top your taco salad with tender, Traeger-grilled steak. Our homemade avocado dressing really takes this Southwestern-salad over the top.

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Avocado Dressing

  • 1 Whole Avocado, halved, pitted, skin-on

Avacado Dressing

  • 1 jalapeño

  • 1 egg yolk

  • 1/2 Bunch cilantro

  • 1 Clove garlic

  • Juice of 1 lime

  • 1 Cup Canola oil

  • Salt

Steaks & Grilled Corn

  • 2 Top Sirloin Steaks, 8 oz

  • Traeger Coffee Rub

  • 1 Ear of corn, shucked

  • 1 1/2 Teaspoon Olive oil

  • Salt

Salad

  • 2 Hearts romaine, chopped

  • 1 Can black beans, rinsed and drained

  • 1/4 Cup pico de gallo

  • 1 jalapeño, thinly sliced

  • 1 Tablespoon cilantro leaves, torn

  • 1

    When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    180 ˚F

  • 2

    Make the avocado dressing. Place the avocado cut-side up, directly on the grill grates. Close the lid and smoke for 15-20 minutes until desired smoke flavor is achieved.

    180 ˚F

    • 1 Whole Avocado, halved, pitted, skin-on

  • 3

    Remove the avocado from the grill and set aside to cool. Increase the temperature of the Traeger to 450˚F and preheat with the lid closed for 15 minutes.

    450 ˚F

  • 4

    Remove and discard the skin from the smoked avocado. In a blender, add the avocado, jalapeño, egg yolk, cilantro, garlic, and lime juice, and puree until smooth. With the motor running, gradually add the oil a little bit at a time until it has all been added and the mixture is emulsified. Season with salt and lime juice to taste.

    • 1 jalapeño

    • 1 egg yolk

    • 1/2 Bunch cilantro

    • 1 Clove garlic

    • Juice of 1 lime

    • 1 Cup Canola oil

    • To Taste Salt

  • 5

    Make the steaks and grilled corn. Season the steaks with Traeger Coffee Rub as desired. Brush the corn cob with olive oil, and season with kosher salt.

    • 2 Top Sirloin Steaks, 8 oz

    • As Needed Traeger Coffee Rub

    • 1 Ear of corn, shucked

    • 1 1/2 Teaspoon Olive oil

    • To Taste Salt

  • 6

    Insert the probe horizontally into the center of the steak. Place the steaks and corn directly on the grill grates. Cook the steaks for about 5-7 minutes per side or until the internal temperature reaches 130˚F for medium-rare.

    450 ˚F

    130 ˚F

  • 7

    Remove the steaks from the grill and set aside to rest. Allow the corn to cook for 15-20 minutes until the kernels are tender and the exterior is golden brown.

    450 ˚F

  • 8

    Remove the corn from the grill and slice the kernels off of the cob. Slice the steaks into thin pieces. Add the lettuce to a large bowl, drizzle with dressing, as desired, and toss to coat. Top with corn, black beans, pico de gallo, jalapeño, sliced steak, and garnish with cilantro. Enjoy!

    • 2 Hearts romaine, chopped

    • 1 Can black beans, rinsed and drained

    • 1/4 Cup pico de gallo

    • 1 jalapeño, thinly sliced

    • 1 Tablespoon cilantro leaves, torn

Cooking Notes

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