Southwest Steak Chopped Salad

Directions

1. Thoroughly season tri-tip roast with salt and pepper and let it come to room temperature, about one hour before you plan on cooking.
2. Meanwhile, add all ingredients for the chipotle lime dressing to a blender or food processor. Blend until smooth, pour into a glass jar, and place in the fridge until ready to use.
3. Preheat oven to 350°F.
4. Heat a cast iron skillet over medium-high heat and sear tri-tip roast, fat side down, until browned about 4 minutes. Repeat with the remaining sides. Transfer to the oven to finish cooking, remove when the internal temperature reaches 135 degrees, about 15 minutes.
5. Place on a cutting board to rest, for 15 minutes before slicing into cubes.
6. To a salad bowl, add chopped romaine, sliced green onions, and half of the following: crumbled cotija, sliced radishes, and corn. Add a few spoonfuls of Chipotle Lime dressing and toss until well coated.
7. Top with cubed steak, cubed avocado, crumbled tortilla chips, and the remaining cotija, corn, and sliced radishes. Drizzle with more dressing and garnish with cilantro leaves.