I love the flavor grilling brings to a dish, and with this salad I chose to not only grill the steak, but practically everything else in there. Grilling red onion brings out its natural sweetness, grilling romaine adds depth to the crisp and sweet lettuce, and the cotija cheese and cilantro lime vinaigrette add a nice kick to the whole thing.

INGREDIENTS (STEAK)

2 pounds flank steak

3 garlic cloves, halved

2 teaspoons cumin

1 teaspoons chili powder

2 teaspoons salt

2 teaspoons pepper

2 tablespoons olive oil

INGREDIENTS (SALAD)

1 red onion, cut into 1/2 inch slices

1 large cucumber, sliced

2 large romaine heads, halved

1/2 cup cotija cheese, crumbled

INGREDIENTS (VINAIGRETTE)

2 tablespoons fresh lime juice

6 tablespoons olive oil

1 tablespoon cilantro, finely chopped

1 garlic clove, minced

salt and pepper to taste

DIRECTIONS

Make little incisions and stuff garlic into the steak all over.  Mix together the spices, salt, and pepper and rub all over steak.  Let it sit in the fridge for 30 minutes, then put it on the counter to take of the chill for 20 minutes.  Coat with olive oil. Grill over high heat for 8 minutes a side for medium.

Take off heat and let rest for 10 minutes before slicing.

While the steak is resting, sprinkle the red onion, cucumber and romaine in olive oil, and grill as well.

Mix the whole thing together with cotija and vinaigrette.

To make the vinaigrette, combine all of the ingredients in a small container with a lid, and shake until combined.