• For this Grilled Steak Salad, I grill vegetables and roast jalapeño pepper. While the vegetables are grilling, I prepare the fresh ingredients.

Grill vegetables

• Preheat grill to medium-low.
• Using a small piece of aluminum foil paper, place a fresh jalapeno pepper and drizzle with some extra virgin olive oil. Fold the foil paper over the jalapeño pepper so it's a packet and the oil doesn't leak.
• Next, spray or brush extra virgin olive oil on the sliced zucchini and red onions. Remove husks and silk threads. Last, wash and dry the poblano peppers.
• Place the wrapped jalapeno pepper, zucchini, red onions, corn, and poblano peppers on the grill. The poblano peppers should be placed on the grill whole.
• Grill and turn the zucchini and red onion slices until they are tender and grill marks are present. Next, rotate the corn on the grill every 4 minutes until tender with a little char marks. The corn will grill for about 10-15 minutes. Rotate the poblano peppers until the skins are charred, about 15 minutes..
• Remove grilled onion and zucchini and place on a platter.
• Remove the corn from the grill and place on another plate. Once cool enough to handle, remove remaining husks, silk and cut off the cobs.
• Remove the charred poblano peppers and place them in a clean kitchen towel. Using the same towel, cover and allow the poblano peppers to rest for about 10 minutes. When they are cool enough to handle, remove the charred skin, stems, and seeds and discard them. Slice the peppers into strips.
• Remove wrapped jalapeno pepper from the grill and allow to cool. Once cooled, remove the stem, seeds, membrane, and any loose charred skin (if any).

Roasted Jalapeño Dressing

• Using a food processor or a small blender, add the sour cream, mayonnaise, roughly chopped tomatillo, fresh cilantro, vinegar, shallot, garlic, roasted jalapeño, sugar, salt, and pepper.
• Pulse until completely creamy. Adjust salt if needed.
• This dressing has the consistency of a vinaigrette, not a thick, creamy dressing. It is intended to be this way.
• Place in a bottle or jar with a lid and chill while preparing the rest of the salad.

Grilled Steak

• Increase the grill's temperature to medium-high. Pat the steak dry with paper towels and remove any moisture. Season the steak generously on both sides with coarse kosher or sea salt.
• Place the steak on the grill on medium-high heat. I like to grill the steak on medium-high heat on both sides to get some color on the steak—about 2 minutes on each side.
• Then, I lower the heat to medium or medium-low. I then grill the steak until the appropriate temperature that you desire. Once the steak has reached the desired temperature, remove it from the grill and rest for 5-10 minutes.
• A reminder that while the steak rests, it will continue to cook approximately 5 degrees more.

How to assemble the Grilled Steak Salad

• A large platter is best to arrange the salad. Once the steak has rested, slice it against the grain and arrange it onto the center of the platter.
• Next, add the fresh romaine leaves and the grilled corn, poblano peppers, and onion. Second, enter the fresh ingredients: fresh radishes, cherry tomatoes, and fresh sliced avocado. Third, garnish with cilantro leaves and some fresh lime wedges. Lastly, serve up that delicious Roasted Jalapeño Dressing.
• I highly recommend that your family or guests dress the salads to their taste. This will allow any leftovers to be stored without the dressing, which is preferable.