Chimichurri Grilled Steak Romaine Salad

For the dressing: Combine garlic, cilantro, red wine vinegar, olive oil, avocado, paprika, red pepper flakes, salt, and pepper in a blender and blend until smooth.
For the Marinade: Combine olive oil, juiced limes, cilantro, garlic, cumin, red onion, chili powder, salt, and pepper in a blender and blend until smooth.

1. Preheat your grill to 400 degrees F.
2. While your grill is heating, season your steaks with salt, pepper, and garlic powder.
3. Once your grill is hot, stick a meat thermometer into the thickest part of the steaks. Cook over direct heat until browned on all sides.
4. Move to indirect heat and continue cooking until the internal temperature reaches 145 degrees F.
5. Allow to rest under foil for ten minutes.
6. While resting, drizzle romaine wedges with olive oil and salt and place on grill for three to four minutes.
7. Once done, sprinkle with lime juice and move to plates.
8. Cut steaks against the grain into medallions and serve over romaine wedge, adding corn, black beans, Cotija cheese, avocado, and chimichurri dressing on top.
9. When cooking the oven:
   1. Preheat oven to 350 degrees F.
   2. Place steak into oiled pan and sear for ten minutes, flipping the steak over every two minutes.
   3. Once seared, place the pan into the oven and continue to cook, turning every four minutes until the steak reaches an internal temperature of 135 degrees F.
   4. Once at temperature, remove steak from pan onto a board. Cover loosely with foil and rest for ten minutes. To serve, slice against the grain into medallions.