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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

Pellets

Hickory

Ingredients

This recipe serves:

4

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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
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

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

    00:15

    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

    00:15

  • 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

    00:10

  • 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

    00:20

  • 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!

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