For the Flank Steak:

• 2 flank steaks, about 2 pounds each
• 1 cup olive oil
• 1/4 cup Worcestershire sauce
• 2/3 cup lime juice
• 6 cloves garlic, minced
• 1/4 cup Fajita Taco Spice, ground
•  2 tablespoons brown sugar

For the Vegetables:

• 1 green bell pepper, cored and quartered
• 1 red bell pepper, cored and quartered
• 1 zucchini, quartered lengthwise
• 1 yellow squash, quartered lengthwise
• 1/2 purple onion, sliced into 2-3 rounds
• 1/2 cup reserved marinade

For the Dressing:

• 1 cup loosely packed cilantro leaves
• 1/2 cup plain Greek yogurt or sour cream
• 1 small garlic clove garlic, minced
• 2 tablespoons lime juice
• 1/4 teaspoon Black Tellicherry Peppercorn, ground
• 1/8 teaspoon Kosher Salt Diamond Crystal 
• 1/4 cup grapeseed oil

For the Salad:

• 3 heads romaine lettuce
• cilantro leaves, for garnish
• cojita or queso fresco, for garnish

For the Flank Steak:

In a large measuring cup, combine the oil, Worcestershire sauce, lime juice, garlic, Fajita & Taco Spice, and brown sugar. Stir well to combine then remove 1/2 cup of the marinade and reserve for the vegetables.

Divide the remaining marinade into two 1 gallon plastic bags. Place one flank steak into each bag and allow to marinate in the refrigerator for 2 hours or longer. Allow the meat to come to room temperature before cooking.

When you are ready to cook, preheat a charcoal or gas grill to medium high heat. Cook the flank steaks 4-5 minutes per side for medium rare. Remove the meat from the grill and allow it to rest a few minutes before slicing.

For the Vegetables:

Combine the vegetables and reserved marinade in a gallon plastic bag and allow to marinate 2 hours or longer. Grill the vegetables alongside or after the steak, turning every minute or so to get a nice sear on all sides.

Transfer the vegetables to a cutting board and chop into bite sized pieces.

For the Dressing:

While the meat and vegetables are marinating, prepare the dressing.

In a blender, combine the cilantro, yogurt or sour cream, minced garlic, lime juice, salt and pepper. Blend well. Add the grapeseed oil to the mixture and blend again.

For the Salad:

On a large platter, lay down a bed of romaine lettuce. Add the warm meat and vegetables, and drizzle on a generous portion of dressing. Garnish with cilantro and cheese (optional).