2 t chili powder
¾ t ground cumin
½ t garlic powder
¼ t black pepper
½ lb lean sirloin steak
6 c torn Bibb lettuce
¾ c thinly sliced cucumber
1 c red bell pepper strips
½ c caramelized shallots (2 medium)
2 T white wine vinegar
2 t Dijon mustard
¼ t pepper
1 T olive oil
½ c crumbled blue cheese
1 avocado


  1. Combine chili powder, cumin, garlic powder, and pepper; rub evenly over steak.
  2. Heat a frying pan over medium heat and cook the steak for 5 minutes on the first side and 2 minutes on the other side. Let the steak rest for 5 minutes and then cut into slices across the grain.
  3. Combine white wine vinegar, mustard, and the other 1/4 tsp of pepper into a small bowl. Whisk in the olive oil. Combine lettuce, cucumber, bell pepper, and shallots in a large bowl. Drizzle vinaigrette over salad. Toss to coat. Top the salad with steak, cheese, and avocado. Serves 2.