Cowboy Steak Salad
2 pounds flank steak
1 cup Chipotle Lime Marinade
1 1/2 cups grape tomatoes
1/2 cup red onion, peeled and large diced
1/2 bunch scallions, cut into 2 inch long pieces
1 bunch cilantro, washed, stems removed and roughly chopped
1 tablespoon lime juice
1/2 cup canola oil
Salt and pepper
Place the flank steak in a shallow glass baking dish. Season well with salt and pepper on all sides, and pour marinade over the meat, coating all surfaces. Cover and place in refrigerator to marinate for at least 2 hours, up to 8 hours. Preheat the grill to medium high. Toss the grape tomatoes, red onions and scallions with half of the canola oil. Season well with salt and pepper.
Place the vegetables on a vegetable grill rack so they don't fall through the grates. Grill until the onions are caramelized and slightly soft, the tomatoes are charred, and the scallions are soft. Remove from grill and set aside. Grill flank steak on both sides to desired doneness. Remove from grill and set aside to rest for 10 minutes before slicing. Slice flank steak against the grain into 1/4 inch thick slices. Toss flank steak with the grilled vegetables, cilantro, lime juice and remaining canola oil, seasoning with salt and pepper as necessary.