Mexican Steak Salad

Season the steak on both sides with some salt and pepper.

In a large sealable bag, combine the marinade ingredients: 1/3 cup oil, crushed red pepper, cumin, chili powder, jalapeno pepper, onion and garlic. Cut the steak into 4 equal portions and drop it in the bag. Seal the bag and marinate the meat for 2 hours in the refrigerator. Flip the bag at 1 hour.

In a large bowl, make the dressing. Squeeze the lime juice in, then slowly pour another 1/3 cup oil, whisking as you pour. Then toss in the scallions, cilantro, the minced cayenne, a pinch of salt and pepper. Give another whisk and set aside.

Grill or sear the steak on a hot grill until your preferred doneness. Ours is medium-rare. Grill for about 3 minutes per side over the hot side of the grill; then move it to indirect heat and grill for another 2 or 3 minutes per side, until your desired doneness. Uh huh, baby. Once done, remove the steak from the grill, place it on a try and let it rest for 10 minutes while you watch a smidge of Friends on TV. Then slice her up!

To assemble the salad, toss the dressing with the field greens in a medium sized bowl. Plate the greens, then top with tomatoes, avocado, steak and pepitas.

I. Die.