Steak Taco Salad
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This steak salad is the perfect mix of bold, savory, and crisp. With seasoned grilled steak, sweet corn, pickled onions, and a creamy salsa dressing, every bite is loaded with flavor. It’s an easy, no-fuss dinner that feels a little extra without much effort. Great for summer meals or anytime you’re craving something satisfying but fresh.
If you’ve been following along for a while, you know I love a good salad—especially when it eats like a full meal. That’s exactly what you get with this Steak Taco Salad. It’s loaded with flavor, full of color and texture, and satisfying in the way a great dinner should be. It brings together everything you’d find in a classic taco—seasoned meat, crunchy chips, cheese, and all the fixings—but reimagined as a hearty and fresh main course.
What I love most about this salad is that it feels a little elevated without being complicated. It’s the kind of meal you can toss together on a weeknight but still be proud to serve to guests. The grilled steak and corn bring a bit of that warm-weather, cookout feel, but honestly, I’d enjoy this any time of year. And with all the mix-and-match potential, you can keep it interesting every time you make it. Let me walk you through the details so you can try it yourself!
Why You’ll Love This Recipe
- It’s a fresh and flavorful twist on taco night. This salad brings together all the classics—seasoned steak, crunchy tortilla chips, cheese, avocado, and more—but layers them up in a way that feels a little lighter and a whole lot more exciting. You still get that satisfying taco flavor, but in a form that feels just right for warm-weather dinners or when you’re craving something crisp and hearty.
- It’s simple to make, especially if the grill is already hot. There’s no need to turn on the oven or dirty up a bunch of dishes. The steak and corn cook up quickly, and everything else just gets layered into your bowl. You can have this on the table in under 30 minutes, making it perfect for busy weeknights.
- The textures and colors make this salad feel special. Between the juicy steak, creamy avocado, crunchy chips, and tangy pickled onions, there’s a little something in every bite. It’s bright, satisfying, and just fun to eat—whether serving it to guests or treating yourself to something a step above the usual.
- You can easily customize it to fit your preferences. Swap out the steak for grilled chicken, add some black beans, skip the cheese, or throw in extra veggies. This recipe is meant to be flexible so you can make it work for what you like and what you have on hand. It’s one of those meals that adapts with you.
Looking for more flavorful and unique salad recipes? You’ve got it! Check out this collection of all my best salad recipes. I’m certain you’ll find several new favorites to enjoy!
Ingredients
It’s time to gather the ingredients to make this Steak Taco Salad. Here’s what you will need:
- Sour cream – This is the base for the creamy dressing, giving it a smooth, tangy flavor that balances out the spice from the taco seasoning.
- Mild salsa – Mixed into the dressing, it adds a boost of tomato flavor with just a touch of heat and sweetness.
- Fresh cilantro – Bright and herby, cilantro adds a pop of freshness that really brings the salad to life—both in the dressing and sprinkled on top. If you’re not a fan of cilantro like me, you can use flat-leaf parsley.
- Kosher salt – Used to season the steak and dressing, a little salt helps all the other flavors shine.
- Taco seasoning mix – This store-bought shortcut packs in loads of flavor with minimal effort and gives the steak that classic taco-style kick.
- Canola oil – Used to coat the steak before grilling, this neutral oil helps lock in moisture and encourage browning.
- Yellow corn – Adds sweetness and freshness that pairs perfectly with the savory steak.
- Top sirloin steak – Lean and flavorful, this cut grills up beautifully and stays tender when sliced thin across the grain.
- Spring mix salad greens – A mix of soft lettuces gives the base of the salad a light, fresh feel while letting the toppings stand out.
- Shredded Mexican Cheese Blend – This blend of cheeses melts slightly into the warm steak and corn, adding creamy, cheesy goodness to every bite.
- Tortilla chips – Crushed for crunch, they bring in that essential taco texture and a little salty snap.
- Plum tomatoes – Diced and juicy, they add color and freshness to the salad with a mellow tomato flavor.
- Pickled red onions – These bring tang and brightness, cutting through the richness of the steak and cheese for balance.
- Avocados – Creamy and cool, chopped avocado adds just the right amount of richness to round out the salad.
How To Make
Alrighty, it’s time to make this Steak Taco Salad. Let’s get to it. I’ll take you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below.
- In a small bowl, whisk together the sour cream, salsa, 1 tablespoon of the chopped cilantro, 1 1/2 teaspoon of salt, and 1 1/2 teaspoon of the taco seasoning. Stir until smooth and creamy, then set it aside to use as the dressing.
- Preheat your grill to high heat (around 450°F to 500°F). In another small bowl, mix the canola oil with the remaining taco seasoning. Pat the steak dry with paper towels and sprinkle both sides evenly with the remaining 1 1/2 teaspoon of salt.
- Brush the steak with some of the oil-seasoning mixture, then place it on the hot grill. Cook with the lid closed for about 10 to 13 minutes or until it reaches your preferred doneness (135°F to 145°F for medium). Flip the steak halfway through and brush both sides with the remaining oil mixture as it grills. Once done, transfer the steak to a cutting board, tent it with foil, and let it rest for 10 minutes.
- While the steak rests, if you’re using fresh corn, grill it until lightly charred and tender, about 10 to 12 minutes, turning occasionally. Once cool enough to handle, slice the kernels off the cob.
- Slice the steak thinly against the grain, then cut the slices into bite-sized pieces.
- Add the salad greens to a large serving bowl or divide them among individual bowls. Sprinkle with the remaining 1/2 cup of cilantro. Layer on the steak, corn, shredded cheese, crushed tortilla chips, tomatoes, pickled onions, and avocado.
- Drizzle with the dressing as desired, garnish with extra cilantro, and serve the remaining dressing on the side.
And that’s it, my friend. You have a new salad recipe to add to your repertoire!
Whether you’re looking for a fresh idea for taco night, something a little lighter for warmer days, or just a salad that won’t leave you hungry an hour later, this Steak Taco Salad checks all the boxes.
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Frequently Asked Questions
What can I use instead of cilantro if I’m not a fan?
If cilantro’s not your thing, flat-leaf parsley is a great substitute. It won’t have quite the same bold flavor, but it adds a fresh, bright note that works beautifully in this salad.
What if I don’t have a grill?
No problem! You can sear the steak in a hot, oven-safe skillet on the stovetop, then transfer it to a preheated oven to finish cooking. It’s a great method for achieving that nice crust while keeping the inside juicy.
Can I make this salad ahead of time?
You can prep most of the ingredients in advance—grill the steak and corn, make the dressing, chop the veggies, and store everything separately. When you’re ready to eat, just assemble and serve. It’s a great option for meal prep or entertaining.
What kind of steak is best for this recipe?
Top sirloin is a solid choice because it’s flavorful, lean, and grills well. If you prefer, flank steak or even skirt steak would work—just be sure to slice it thinly against the grain to keep it tender.
More Salad Recipes You’ll Love
- Kale and Potato Salad
- Wedge Salad Skewers
- Chicken Apple Pecan Salad
- Broccolini Salad
- Radiatori Salad
I hope this Steak Taco Salad recipe finds its way into your regular rotation. It’s a great one to keep in your back pocket for busy nights or casual get-togethers. And like so many of my favorite dishes, it’s proof that a good meal doesn’t have to be complicated
If you give this salad recipe a try, I’d love to know what you think. Would you please stop back and leave a comment and a 5-star rating below? I’d appreciate it!
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Steak Taco Salad
Ingredients
- 8 ounces sour cream
- 2/3 cup smooth mild salsa
- 1/2 cup (plus 1 tablespoon) chopped fresh cilantro divided, plus more for garnish
- 3 teaspoon kosher salt divided
- 1 ounce taco seasoning mi divided2
- 2 tablespoons canola oil
- 1 1/2 cup yellow corn fresh or canned
- 1.5 punds top sirloin steak 1 – 1.5 inches thick
- 5 ounces spring mix salad greens (about 7 cups)
- 7 ounces shredded Mexican 3-cheese blend (about 1 3/4 cup)
- 1 1/2 cup roughly crushed tortilla chips
- 1 1/2 cup diced plum tomatoes from about 3 medium tomatoes
- 1 1/2 cup thinly sliced pickled red onions from a 16-oz. jar
- 2 medium avocados chopped
Instructions
- In a small bowl, whisk together the sour cream, salsa, 1 tablespoon of the chopped cilantro, 1 1/2 teaspoon of salt, and 1 1/2 teaspoon of the taco seasoning. Stir until smooth and creamy, then set it aside to use as the dressing.
- Preheat your grill to high heat (around 450°F to 500°F). In another small bowl, mix the canola oil with the remaining taco seasoning. Pat the steak dry with paper towels and sprinkle both sides evenly with the remaining 1 1/2 teaspoon of salt.
- Brush the steak with some of the oil-seasoning mixture, then place it on the hot grill. Cook with the lid closed for about 10 to 13 minutes or until it reaches your preferred doneness (135°F to 145°F for medium). Flip the steak halfway through and brush both sides with the remaining oil mixture as it grills. Once done, transfer the steak to a cutting board, tent it with foil, and let it rest for 10 minutes.
- While the steak rests, if you’re using fresh corn, grill it until lightly charred and tender, about 10 to 12 minutes, turning occasionally. Once cool enough to handle, slice the kernels off the cob.
- Slice the steak thinly against the grain, then cut the slices into bite-sized pieces.
- Add the salad greens to a large serving bowl or divide them among individual bowls. Sprinkle with the remaining 1/2 cup of cilantro. Layer on the steak, corn, shredded cheese, crushed tortilla chips, tomatoes, pickled onions, and avocado.
- Drizzle with the dressing as desired, garnish with extra cilantro, and serve the remaining dressing on the side.