Steak Salad with Jalapeño Lime Dressing

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My Steak Salad is loaded with savory sirloin, fresh grilled veggies, and crispy lettuce, then drizzled with my rich, creamy jalapeño dressing.

Steak salad in bowl. Text reads "Jalapeño Lime Steak Salad".

Steak Salad with Jalapeño Lime Dressing

If you’re ready to try something new and shake up the standard salad routine, then you’re ready for my Steak Salad with Jalapeño Lime Dressing. Picture a tender, juicy sirloin steak and charred corn hot off the grill, nestled on a bed of crisp lettuce, with creamy avocado, tangy queso fresco, and vibrant, fresh veggies. And of course stealing the salad show is the homemade jalapeño lime dressing. Trust me, you’ll want to drizzle this creamy, zesty dressing on everything.

This easy recipe is perfect for a quick weeknight dinner or for impressing guests at your next BBQ gathering. The steak and corn can be grilled ahead of time and served warm or cold over the salad, making it a versatile dish for any occasion. Plus, with the kick of my Hey Grill Hey Fiesta Rub on the steak and the homemade dressing, this salad is bursting with bold flavors sure to leave you satisfied. Fire up your grill, grab a fork, and get ready for the mother of all salads. Let’s get going.

Top sirloin in white bowl being seasoned with Beef Rub.

What cut of steak is best for salad?

There’s really no wrong answer when it comes to what kind of steak tastes great on a salad. For this recipe I’m using a top sirloin steak, which might also be labeled a London broil. I’ve included a few more recipes for steak you can use for this salad, as well as sandwiches, tacos, and a whole lot more:

Jalapeño Lime Dressing

Let’s talk about the unsung hero of this salad: the jalapeño lime dressing. This creamy, tangy, slightly spicy dressing forms the perfect one-two punch with your grilled steak. Plus, it’s super easy to make. You just need a jalapeño, some fresh cilantro, a handful of ingredients you probably already have in your kitchen, then you’re ready to go.

  • 1/2  cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 jalapeño, seeds optional
  • 1/2 cup fresh cilantro
  • 1/4 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • juice of 2 limes
Corn and top sirloin on grill grates.

How Long to Grill Steak

You want to allow your steaks around 15 minutes on the grill, flipping once at the halfway point. For this recipe I’m grilling my steak on my Weber 22” charcoal grill, but you can get juicy and flavorful steak with any charcoal or gas grill. will produce juicy steak. Set your grill to around 450 degrees F, then give your steaks 6-7 minutes per side to cook through and develop a nice sear.

When it comes to grill steak, temperature is as important as time. Always have a reliable instant-read thermometer on hand, and refer to the temperature doneness guide below to know when to remove your steaks to rest.

  • Rare: 125 degrees F
  • Medium Rare: 135 degrees F
  • Medium: 145 degrees F 
  • Medium Well: 155 degrees F
  • Well Done: 160 degrees F
Pre-mixed ingredients for salad arranged on wooden platter.

How to Make Steak Salad

You’re just a couple easy steps away from mouthwatering steak salad. Follow these easy directions, then enjoy the tastiest salad you’ve ever had:

  1. Make the salad dressing. In a blender, combine mayo, sour cream, jalapeño, cilantro, salt, pepper, garlic powder, onion powder, and lime juice. Blend until smooth and creamy, then refrigerate until ready to serve.
  2. Season the steak. Rub your top sirloin with my Fiesta Rub (recipe here) or your favorite taco seasoning, coating both sides evenly for maximum flavor.
  3. Grill the steak and the corn. Preheat your grill to 450°F. Grill the steak for 6-7 minutes per side, until it reaches 130°F internally. Grill the husked corn, flipping every couple of minutes for an even char.
  4. Prepare the salad toppings. While the steak and corn are grilling, chop the lettuce, slice the bell peppers, halve the cherry tomatoes, slice the avocado, and thinly slice the red onions. Crumble the queso fresco cheese.
  5. Rest the steak. Remove the steak and corn from the grill. Let the steak rest for 5-10 minutes to allow the juices to redistribute, then slice it right before adding to the salad.
  6. Assemble the salad. Create a bed of lettuce in a large bowl or platter. Arrange the grilled corn, bell peppers, cherry tomatoes, avocado, and red onions around the edges. Place the sliced steak in the center, then sprinkle with queso fresco. Serve the dressing on the side for drizzling.
Steak salad ingredients in bowl being drizzled with jalapeño lime dressing.

More Creative Steak Recipes

I love making steak, but my favorite part is finding delicious new ways to use it in meals for my family. If you love using steak in different ways as much as I do, then you came to the right place. I’ve got so many steak recipes, you can enjoy it a different way every night of the week. Check out the Hey Grill Hey app for more, but here are a few of my favorites to help get you started:

Easy Steak Salad Recipe

Follow the recipe to enjoy this incredible Steak Salad with Jalapeño Lime Mayo, then give it a 5-star review if you had fun making it. I want to hear all about your experience in the comments, and be sure to tag @heygrillhey when you post pictures of your beautiful salads. You can find Hey Grill Hey on YouTube, Instagram, and Facebook.

If you’re looking for even more ways to enjoy steak, then you’ve got to check out The Grill Squad. I’ve got in-depth video courses on steak and all your other favorite meats, so you can take your BBQ game to a new level.

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Steak Salad with Jalapeño Lime Dressing

By: Susie Bulloch
0 from 0 votes
My Steak Salad is loaded with savory sirloin, fresh grilled veggies, and crispy lettuce, all drizzled with my rich, creamy jalapeño dressing.
Prep Time10 minutes
Cook Time20 minutes
Resting Time10 minutes
Total Time30 minutes
Servings8 people


  • 2 heads romaine lettuce chopped
  • 1.5 pounds top sirloin London broil
  • 2 Tablespoons Hey Grill Hey Fiesta Rub or taco seasoning
  • 2 ears corn husks and silk removed

Jalapeño Lime Ranch

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 jalapeño seeds optional
  • 1/2 cup cilantro
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 2 limes for juice

Salad Toppings

  • 4 ounces queso fresco
  • 2 avocados sliced
  • 1 bell pepper sliced
  • 1 pint cherry tomatoes sliced
  • 1/2 medium red onion thinly sliced


  • Make the salad dressing. Combine all ingredients for the jalapeño lime dressing in a blender jar or food processor and pulse until well combined and creamy. Refrigerate the dressing until ready to serve.
    1/2 cup mayonnaise, 1/2 cup sour cream, 1 jalapeño, 1/2 cup cilantro, 1/2 teaspoon Kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 2 limes
  • Season the steak. Season the steak on both sides with the Hey Grill Hey Fiesta rub. You can also use your favorite taco seasoning in place of the rub.
    1.5 pounds top sirloin, 2 Tablespoons Hey Grill Hey Fiesta Rub
  • Grill the steak and the corn. Preheat the grill to 450 degrees F. Place the seasoned steak directly on the grill grates and grill for 6-7 minutes per side until the internal temperature of the steak reaches 130 degrees F. Place the corn on the grill and grill for 6-8 minutes, flipping every couple minutes until the corn is evenly grilled.
    2 ears corn
  • Prepare the salad toppings. While the steak and corn are grilling, prepare the lettuce, bell peppers (cut into strips), chopped cherry tomatoes, sliced avocado, thin sliced red onions, and queso fresco cheese.
    4 ounces queso fresco, 2 avocados, 1 bell pepper, 1 pint cherry tomatoes, 1/2 medium red onion
  • Rest the steak. Remove the steak and the corn from the grill and rest for 5-10 minutes. Slice the steak right before adding to the salad. Steak can be served hot or cold on the salad.
  • Assemble the salad. Layer of lettuce on bottom, vegetables around outside, sliced steak in middle. Sprinkle with queso fresco and serve with the dressing on the side.
    2 heads romaine lettuce


Calories: 406kcal | Carbohydrates: 17g | Protein: 26g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 74mg | Sodium: 468mg | Potassium: 1174mg | Fiber: 8g | Sugar: 6g | Vitamin A: 14827IU | Vitamin C: 52mg | Calcium: 189mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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