Steak Taco Salad

Steps

• 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

  Ingredients

  • 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 / 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.

  Ingredients

  • 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.

  Ingredients

  • 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 / 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!

  Ingredients

  • 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