PREPARATION:

For the steak

1. Combine the steak, olive oil, red wine, garlic, Ancho chili powder, dark brown sugar, red pepper, lime juice, lemon juice, lime zest, agave nectar, coriander, cumin, cayenne, salt and black pepper in a small mixing bowl and whisk to combine. Pour into a reusable baking dish and add the steak, turning to coat. Allow the steak to marinate at room temperate for 1 hour, turning occasionally. Alternatively, marinate in the refrigerator overnight.
2. Preheat the grill to medium-high. Remove the steak from the marinade. Place the steak on the preheated grill and cook for 2 ½ minutes, then rotate on same side 45 degrees (to create grill marks) and grill for another 2 ½ minutes. Flip the steak and cook for an additional 5 minutes on the other side, rotating 45 degrees after 2 ½ minutes. Remove from the grill pan and allow the steak to rest for 10 minutes under a foil tent. Cut into thin slices against the grain.

For the salad

1. In a large salad bowl, add the tomatoes, corn, romaine leaves, arugula and toss to combine. Drizzle with the olive oil and lime juice and season with salt and pepper. Toss again to mix the dressing into the greens. To serve the dish, divide the salad onto four dinner plates and garnish with the sliced steak. Serve immediately.

   Editor's Note: Look for grass fed beef.