The perfect dish for grilling outside on the 4th of July, this steak salad is full of flavor from the rub and the spicy chipotle chili dressing. It’s a fresh and satisfying meal for a hot summer evening. The grilled romaine is delicious, and adds an interesting touch. I hope you’ll try it!

1 1/2 – 2 lbs flank steak

Rub
1 tsp salt
1 tsp garlic powder
1 tsp smoked paprika
1 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp ground cayenne pepper

Dressing
1 Tbsp olive oil
3 cloves garlic, peeled and finely grated or minced
1/2 cup beef broth
1/4 cup fresh lime juice
1 canned chipotle chili pepper in adobo sauce, minced
1 tsp smoked paprika
1/4 tsp salt
1/4 tsp ground black pepper

Romaine
3 hearts of romaine, washed and sliced in half length-wise
1 clove garlic, peeled and finely grated or minced
2 Tbsp olive oil
1/4 tsp salt
1/4 tsp ground black pepper

Garnish
2 avocados, pitted, peeled, thinly sliced (placed in a small bowl, with the juice of 1 lime squeezed over them)
1 1/2 cups grape tomatoes, sliced in half length-wise
1 1/2 cups cilantro leaves
1 cup (4 ounces) queso fresco, crumbled
4 scallions, thinly sliced

Score both sides of the steak in a diamond pattern by making shallow diagonal cuts 1 inch apart. Combine ingredients for rub. Place steak in a shallow baking dish; sprinkle rub evenly over both sides, rubbing in with your fingers. Cover with plastic wrap and set aside.

Meanwhile, prepare dressing by heating oil in a small sauce pan over medium-high heat. Add garlic, stirring for 30 seconds. Add beef broth, lime juice, chipotle chili pepper, smoked paprika, salt and black pepper. Bring to a boil, reduce heat to low and simmer gently for 7 minutes. Remove from heat.

Prepare grill.

Prepare romaine halves by whisking together the garlic, olive oil, salt and pepper in a small bowl. Brush each of the romaine halves, front and back, with the olive oil mixture. Set aside.

Grill the steak, covered, for 6 minutes on each side. Remove from heat. Cover loosely with foil and let stand for 10 minutes. Thinly slice steak across the grain.

Grill the romaine halves, covered, for 1 minute on each side. Remove from heat.

Assemble salad by placing 1 romaine half on each of 6 serving plates. Divide steak slices and avocado slices among the plates. Sprinkle each with the tomato halves, cilantro leaves, queso fresco and scallions. Drizzle with dressing and serve.

Serves 6.