Mexican Beef Chopped Salad

• 1 cup Cilantro leaves
• 1⁄3 cup Rice vinegar
• 1⁄3 cup Soybean oil
• 2 cloves Garlic
• 3 tablespoons Fresh lime juice
• 1 pound Flank steak, trimmed
• 6 Romaine lettuce hearts, finely chopped
• 1⁄2 cup Fresh cilantro leaves, chopped
• 2 cups Cherry tomatoes, halved
• 2 Avocados, peeled, pitted and diced

Puree cilantro, vinegar, soybean oil, garlic and lime juice in blender until smooth. Reserve 1/3 cup dressing to small bowl; set aside.

Place remaining marinade in large bowl with steak; marinate for at least 1 hour at room temperature or refrigerate for 3 hours.

Combine the romaine hearts, cilantro leaves, tomatoes and avocado on large platter.

Preheat grill medium high. Remove steak from the marinade, place on grill. Cook, flipping once, about 3 minutes per side for medium rare (135° F) or until desired level of doneness. Let steak rest for 10 minutes; slice into thin strips.

Drizzle salad with prepared dressing, tossing lightly. Top with sliced beef. Season with salt and pepper to taste.