Print Recipe

Southwestern Steak Salad with Jalapeño Ranch Dressing

Servings: 4 dinner sized salads
Author: Lisa Longley


  • For Dressing
  • 1 clove of garlic
  • 1/4 cup flat leaf parsley
  • 1/4 tsp kosher salt
  • 2 TBSPs fresh chives
  • 1/4 cup pickled jalapeños
  • 1/2 cup buttermilk
  • For Salad
  • 1 packet taco seasoning store bought or homemade
  • 1 pound Top Sirloin steak
  • two 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


  • 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.
  • Rub the taco seasoning into both sides of the steak and remove husk from corn. Grill both over medium heat until the steak is 145 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.