For the Chili-Lime Steak:
1 tsp. chili powder
1 tsp. granulated garlic
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. oregano
1/8 – 1/4 tsp. cayenne pepper
3/4 tsp. salt
1/4 tsp. black pepper
1 lime
1-2 lbs flank steak (tenderloin, NY strip or tri-tip could also be used)

Juice the lime into a small bowl, add the spices and stir to combine. If it seams a little too dry you can add a tsp. of extra virgin olive oil to thin it out. Place the steak in a shallow dish and use your hands to rub the mixture on all sides. Pre-heat the grill and let the steak sit for 15 minutes. Grill for 5-7 minutes on each side (if using flank steak). When it is finished remove the steak and let it sit for 5 minutes before slicing it into 1/4″ strips against the grain.

For the salad:

1-2 lbs flank steak, prepared as above
1 head romaine lettuce (or other green to your taste)
1 pint cherry or grape tomatoes, halved or quartered
1/2 red onion, thinly sliced
1 can black beans, drained and rinsed
1-2 avocados, sliced
1 can black olives, halved or quartered
1 can corn, drained, if desired
Optional: tortilla chip, cilantro for garnish

Toss salad ingredients together. Add dressing and toss well again to coat.

Creamy Lime-Cilantro Dressing:

1 1oz. package Hidden Valley Ranch Dressing Mix (do not follow the directions on the package)
1 C. mayonnaise
1/2 C. milk
1 lime
2 cloves garlic, roughly chopped
1/2 C. cilantro, roughly chopped
1/4 C. salsa verde
hot sauce to taste

Place all of the ingredients above into a blender and blend it up.