Dairy Farmers of Canada

Grilled Steak Taco Salad

Taco night gets a fresh twist with this main course salad. Marinating steaks are about one-quarter of the cost of grilling steaks and are just as delicious and tender when marinated. This tasty and easy marinade made with Real Cream and the zip of lime doubles as a salad dressing, too.

  • Prep: 15 min
  • Cooking: 8 min
Yields 4 servings
grilled steak taco salad


  • 2 tsp (10 mL) chili powder
  • 1/4 tsp (1 mL) pepper
  • 1 tsp (5 mL) lime zest grated
  • 1 cup (250 mL) 10% half-and-half Cream
  • 2 tbsp (30 mL) freshly squeezed lime juice
  • 1 lb (500 g) boneless beef sirloin tip or inside round marinating steak (1-inch/2.5 cm thick)
  • 2 cloves garlic minced
  • 1/2 tsp (2 mL) salt divided
  • 4 small whole wheat tortillas
  • 10 cups (2.5 L) torn romaine lettuce
  • 1 cup (250 mL) grape tomatoes cut in half
  • 1 sweet green or red pepper chopped
  • 1/2 cup (125 mL) shredded Canadian Monterey Jack cheese
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In a measuring cup or bowl, whisk together chili powder, pepper, lime zest and Cream. Gradually whisk in lime juice.

Pierce steak all over with a fork; place in a resealable plastic or shallow dish. Add garlic and 1/2 cup (125 mL) of the Cream mixture; turn to coat steak well. Seal bag or cover dish and refrigerate for at least 8 hours or up to 1 day. Cover remaining Cream mixture separately and refrigerate until serving.

Preheat barbecue grill to medium-high heat. Remove steak from marinade; discard marinade. Sprinkle steak with 1/8 tsp (0.5 mL) salt. Place steak on greased grill, cover and grill, turning once, for 3 to 4 min per side for medium-rare or until desired doneness. Transfer to a cutting board; let rest for 5 min. Meanwhile, 1 at a time, moisten a tortilla with water. Spray a 6-inch (15 cm) metal bowl with nonstick spray; fit tortilla inside the bowl, gently pressing to create bowl shape. Place the bowl on the upper grill of the barbecue; bake for 2 to 3 min until crispy. Gently remove tortilla from the bowl and repeat.

Whisk remaining salt into reserved Cream mixture for dressing. Divide lettuce among serving plates; top with sweet peppers, tomatoes and cheese. Cut steak into thin slices across the grain; arrange on salads. Drizzle with dressing. Break tortillas into pieces and add to salads.


Instead of making the tortilla bowls, you can place tortillas (do not moisten) directly on the grill, and grill, turning once, for about 2 min per side or until crispy. Assemble salads on plates and break tortillas into pieces and arrange on top.

You don’t have a day to marinate? Use a grilling steak instead and just marinade it for 30 minutes in the refrigerator while you prepare the rest of the salad, then grill as directed.

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Nutritional information

Per serving
Energy: 434 Calories
Protein: 37 g
Carbohydrate: 27 g
Fat: 21 g
Fibre: 6.4 g
Sodium: 643 mg

Top 5 Nutrients

(% DV*)
Calcium: 24 % / 261 mg
Folate: 102 %
Selenium: 92 %
Vitamin B12: 184 %
Zinc: 89 %