2 tablespoons extra-virgin olive oil

2 tablespoons white vinegar

1-2 tablespoons minced chipotle peppers in adobo sauce (see note)

6 cups sliced romaine lettuce

1 1/2 cups corn kernels, fresh or frozen

1 firm ripe avocado, diced

2 medium tomatoes, cut into wedges

1/2 cup shredded Mexican cheese blend

Position oven rack about 3 inches from heat source; preheat broiler to high. Coat a broiler-safe pan with cooking spray.

Sprinkle steak with cumin, 1/2 teaspoon of salt and the pepper. Place on the prepared pan and broil, turning once, until an instant-read thermometer inserted in the thickest part registers 125 F to 130 F for medium-rare, 3 to 6 minutes per side. Let rest for 5 minutes. Thinly slice across the grain, then chop into bite-size pieces.

Meanwhile, whisk sour cream, oil, vinegar, chipotles to taste and the remaining 1/4 teaspoon of salt in a large bowl. Transfer 4 tablespoons of the dressing to a small bowl. Add romaine, corn and avocado to the large bowl; toss to coat. Divide the salad and tomato wedges among 4 plates. Top each with cheese, the chopped steak and 1 tablespoon of the reserved dressing.

Recipe notes: Look for small cans of smoky chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to two weeks or freeze for up to six months.

Recipe nutrition: Per serving: 456 calories; 28 g fat (9 g sat, 15 g mono); 92 mg cholesterol; 20 g carbohydrate; 0 g added sugars; 6 g total sugars; 33 g protein; 7 g fiber; 655 mg sodium; 1130 mg potassium.

Nutrition Bonus: Vitamin A (140 percent daily value), Folate (47 percent dv), Zinc (39 percent dv), Vitamin C (33 percent dv), Potassium (32 percent dv), Vitamin B12 (24 percent dv), Magnesium (21 percent dv), Calcium & Iron (19 percent dv)

1 Carbohydrate Serving(s)

Exchanges: 1/2 starch, 1 vegetable, 3 1/2 lean meat, 1/2 medium-fat meat, 3 1/2 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)