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overhead photo of a southwestern steak salad separated by ingredients in a bowl
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5 from 1 vote

Southwestern Steak Salad with Jalapeño Ranch Dressing

Prep Time15 mins
10 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: grill recipe, grilled beef, lunch recipe
Servings: 4 dinner sized salads
Author: Lisa Longley


For Dressing

  • 1 clove of garlic
  • 1/4 cup flat leaf parsley
  • 1/4 teaspoon kosher salt
  • 2 tablespoon fresh chives
  • 1/4 cup pickled jalapeños
  • 1/2 cup buttermilk

For Salad

  • 3 tablespoons taco seasoning or a 1 ounce storebought packet
  • 1 pound top sirloin steak
  • 2 Roma tomatoes diced
  • 2 ears of corn
  • 1 avocado sliced
  • 1/2 red onion diced
  • 1 cup black beans
  • 2 heads of romain lettuce chopped


To Make Jalapeno Ranch Dressing

  • Add the garlic to the blender, and chop in blender. Add the rest of the dressing ingredients and blend until smooth, scraping down the sides intermittently to make sure it is well combined.

To Make the Salad

  • Rub the taco seasoning into both sides of the steak and remove husk from corn. Grill both over medium heat until the steak is 130 degrees (for medium rare) and the corn begins to turn bright yellow and char.
  • Remove the steak from the grill, tent with aluminum foil for 10 minutes and then slice thin, cutting against the grain of the meat. Combine with the rest of the salad ingredients and top with salad dressing to taste.