Beef ‘N’ Black-Eyed Pea Salad

• 2 to 3 garlic cloves, minced
• 1 to 2 teaspoons chili powder
• 12 ounces beef top sirloin steak
• 8 cups torn romaine
• 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
• 1 large sweet red pepper, julienned
• 1/2 cup sliced ripe olives
• 1 can (4 ounces) chopped green chilies, drained
• 2 green onions, chopped
• 2 tablespoons minced fresh cilantro
• 3 tablespoons lime juice
• 2 tablespoons canola oil
• 2 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon grated lime zest
• 1/4 teaspoon pepper

1. Combine garlic and chili powder; rub over both sides of steak. Lightly oil the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
2. When cool enough to handle, slice meat across the grain into thin strips; place in a large bowl. Add the romaine, peas, red pepper, olives, chilies, onions and cilantro. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat.

garlic, chili powder, torn romaine, blackeyed peas, sweet red pepper, olives, green chilies, green onions, fresh cilantro, lime juice, canola oil, sugar, salt, lime zest, pepper

Taken from www.tasteofhome.com/recipes/beef-n-black-eyed-pea-salad/ (may not work)