• Whisk the juice of 1 orange, juice of 2 limes, ¼ cup of olive oil, 6 garlic cloves, 2 teaspoons of cumin, 2 teaspoons of coriander, 2 teaspoons of chili powder, ¼ teaspoon of cayenne pepper, 2 teaspoons of kosher salt, and 2 teaspoon of ground pepper in a small bowl.
• Place 2 lbs. of steak in a gallon sized ziplock bag or a 9×13 baking dish and cover it fully with the marinade. Refrigerate for 1 to 4 hours.
• Preheat the grill or grill pan over medium-high heat (400-450°F).
• Remove the steak from the marinade and season steak with salt and pepper.
• Grill the steak(s) for 5-8 minutes per side, depending on the thickness. Use a meat thermometer to cook accurately to desired doneness.
• Remove steaks and rest for 5 minutes. Slice thinly against the grain and serve family-style letting each person assemble their own salad with the mixed greens, sliced avocado, tomatoes, crumbled cotija, pickled onions, cilantro, and lime.

FOR THE DRESSING

• In a small food processor or blender, combine 1/4 cup lime juice, 1 tablespoon oil, and 1 tablespoon water. Add 1 avocado, 1/4 cup cilantro, 1 jalapeño, 1 clove garlic, and 1/4 teaspoon salt. Process until the dressing is nice and smooth. If it's too thick, add water 1 tablespoon at a time, blending until desired consistency is reached.

SERVING SUGGESTIONS

• Serve with crispy tortilla chips and salsa and guacamole or rice and beans.

SWAP SUGGESTIONS

• Protein: This same marinade can be used with 2 lbs. Chicken breasts or thighs.
• Vegetarian: Replace steak + marinade with peppers and onions roasted In the same marinade.
• Dressing: Swap the homemade dressing for the Bolthouse Farms Cilantro Lime Yogurt Dressing.

WEEKEND PREP / MAKE AHEAD

• Make the marinade and dressing in advance and store in an airtight container for up to 3 days.