📖 Instructions

1. First: Get your steak ready. About an hour before cooking, take your steak (I usually use a sirloin or ribeye, but flank steak also works GREAT!) out of the fridge. Letting it come to room temperature helps it cook more evenly. Pat it dry with paper towels – this helps get a good sear.
2. Next Up: Make the marinade. In a bowl, whisk together the olive oil, lime juice, soy sauce, Worcestershire sauce, minced garlic, brown sugar, chili powder, cumin, salt, and pepper. Pour the marinade over the steak, making sure it's fully coated. Let it marinate for at least 30 minutes, or even better, for a couple of hours in the fridge. This infuses the steak with tons of flavor.
3. Get Grilling: Preheat your grill to medium-high heat. Remove the steak from the marinade (discard the marinade) and place it on the hot grill. Cook for about 4-5 minutes per side for medium-rare, or longer if you prefer it cooked more. Use a meat thermometer to check the internal temperature – 130-135°F for medium-rare is what you are aiming for.
4. Let it Rest: Once the steak is cooked to your liking, remove it from the grill and let it rest on a cutting board for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. Tent it loosely with foil to keep it warm while it rests.
5. Prep the Veggies: While the steak is resting, prepare the salad. In a large bowl, combine the mixed greens, cherry tomatoes (halved), cucumber (diced), red onion (thinly sliced), bell pepper (diced), corn (grilled or canned, drained), black beans (rinsed and drained), avocado (diced), and jalapeno (thinly sliced – remove the seeds if you want less heat).
6. Make the Dressing: In a small bowl, whisk together the olive oil, lime juice, honey, Dijon mustard, minced garlic, salt, and pepper. Taste and adjust the seasonings as needed. You may like a little more honey for sweetness, or more lime juice for tang.
7. Slice and Assemble: Thinly slice the steak against the grain. Add the sliced steak to the salad bowl. Pour the dressing over the salad and toss gently to combine. Make sure everything is evenly coated.
8. Serve and Enjoy: Divide the salad among plates. Garnish with crumbled cotija cheese (or feta cheese), chopped cilantro, and a lime wedge. Serve immediately and watch Dad's face light up! If you're feeling fancy, add some grilled pineapple chunks for a sweet and savory twist. And don't forget a cold beer or a refreshing margarita to complete the meal.