Spicy Cobb Salad with Cajun Grilled Steak

• Field greens (to your liking)
• 2 corn on the cob, grilled
• 5 strips of Swift Thick-Cut Bacon
• 3/4 C black beans, roasted
• 1 C heirloom tomatoes, chopped
• 1/2 C blue cheese
• 2 green onions, chopped
• 2 avocados, sliced
• Salt and pepper, to taste

• 1 Swift Flank Steak
• 2 tsp garlic powder
• 2 tsp salt
• 2 tsp cayenne pepper
• 2 tsp paprika
• 1 tsp onion powder
• 2 tsp oregano
• 1 tsp thyme
• 1 tsp chili flakes
• 1 tsp cumin
• 1 Tbsp olive oil
• 1 Tbsp vegetable oil
• Salt and pepper

• 2 Tbsp chipotle mayo (or regular mayo)
• 1 tsp garlic powder
• 1 Tbsp cilantro, finely chopped
• 1 Tbsp fresh lime juice
• 1 Tbsp chipotle powder
• 3 Tbsp olive oil
• 1 Tbsp sauce from chipotle in adobo (optional)

Directions:

1. Wrap the corn in foil and bake at 375ºF for 20 minutes. While they’re cooking, roast the black beans on a pan on low heat and cook the bacon.
2. Remove the corn, sprinkle with salt and pepper and grill it on a stove top until cooked through.
3. Cut the corn off of the cob, put in a bowl with the field greens and all other salad ingredients.
4. Heat the oven at 350ºF. Mix all of the spices and olive oil in a small bowl.
5. Put the stove on high heat. Add the vegetable oil to a grill pan. While the stove is heating, sprinkle salt and pepper on the steak. Place steak on the grill pan and sear the outside (about 2-3 minutes on each side). Remove steak and place on top of a large piece of foil.
6. Lather the steak with the cajun spice marinade and cover the steak completely with the foil. Place on a baking sheet and cook in the oven for another 18-20 minutes or until the inside is no longer red. Serve on top of the salad.
7. Whisk all the Chipotle-Lime Vinaigrette ingredients in a small bowl and drizzle on top of the salad.