Skip to Main Content
  • Get your new grill in time for the 4th  |Shop Grills  |  order by:  02:11:26:45
Steak Taco Salad

Steak Taco Salad

By Traeger Kitchen

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.

Prep Time

15 Min

Cook Time

45 Min




This recipe serves:


Activating this element will cause content on the page to be updated.
Units of Measurement:
Avocado Dressing
1 Whole Avocado, halved, pitted, skin-on
1 jalapeño
1 egg yolk
1/2 Bunch cilantro
1 Clove garlic
Juice of 1 lime
1 Cup Canola oil
To Taste Salt
Steaks & Grilled Corn
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
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 / 82 ˚C

    Super Smoke

  • 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 / 82 ˚C


    Super Smoke

  • 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 / 232 ˚C


  • 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.

  • 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.

  • 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 / 232 ˚C

    130 ˚F / 54 ˚C


  • 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 / 232 ˚C


  • 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!

My Notes

In order to add notes for this recipe, you must log in or create an account.