Steak Taco Salad Recipe

FOR THE DRESSING:

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

Cut the avocado in half and place it cut side up, directly on the grill grate. Smoke for 15-20 minutes until desired smoke flavor is achieved. Remove from grill and set aside to cool.

Scoop the flesh from the smoked avocado and place in the pitcher of a blender. Add remaining ingredients except for the oil 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.

FOR THE SALAD:

Season the steaks with Traeger coffee rub as needed. Brush the corn cob with olive oil and season with kosher salt.

When ready to cook set the temperature to 450 ˚F and preheat lid closed for 10-15 minutes.

Place the steaks and corn next to each other on the grill. Cook the steaks for about 5-7 minutes per side or until the internal temperature registers 130 ˚F for medium rare. Remove from 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. This will take longer than the steaks to cook but should be done by the time the steaks have finished resting.

Chop the lettuce into bite sized pieces and place in a serving bowl. Toss with as much dressing as desired. Cut the kernels from the cob and sprinkle over the top of the dressed salad. Add black beans, pico, jalapeno, cilantro.

Thinly slice the steak and place on top of the salad. This salad, as is, is gluten free and dairy free but top with cheese if desired. Enjoy!