Super simple, easy to make, and absolutely delicious grilled steak tacos with a fresh corn and avocado salad, perfect for summer grilling and Memorial Day weekend. Includes a homemade Jalapeno Lime Ranch dressing.
First make the ranch: Blend together all ingredients (mayonnaise, sour cream, lime juice, green onion, jalapeño, ranch blend, kosher salt) until smooth. Set aside. Season the steak with 2 teaspoons kosher salt and the southwest blend. Drizzle with avocado oil and use your hands to ensure the steak is evenly coated in the seasonings and oil. Heat the grill to medium high heat. Add the steak and corn to the grill. Cook the steak for 4-5 minutes each side, or until cooked to the temperature you prefer. Rotate the corn every 2-3 minutes until charred on each side. While the steak rests, make the salad. Cut the kernels off the corn and add to a medium-sized bowl. Add the cherry tomatoes, avocado and 1/4 cup of dressing. Toss together and season to taste with salt and pepper. Dice the steak into bite-sized pieces. Assemble your tacos by adding steak, a generous scoop of the corn salad, crumbled feta (optional), chopped cilantro (optional), pickled onions (optional) and another drizzle of dressing.
