| 2 | lb | Sirloin steaks; 1 to 1 1/2 inches thick |
| | Salt and freshly ground black pepper |
| 1 | tb | Olive oil; for brushing |
| 1 | lg | Red onion |
| 1/2 | c | Canned chipotle chiles; stemmed, seeded and finely chopped |
| 1/3 | c | Extravirgin olive oil |
| 1/4 | c | Fresh lime juice |
| 2 1/2 | tb | White wine vinegar |
| 1/2 | ts | Salt |
| 1/2 | ts | Cracked black pepper |
| 2 | lg | Cloves garlic; minced |
| 3 | | Anaheim chiles; roasted, peeled, stemmed, and seeded, (see Note) |
| 1/2 | | Hothouse cucumber; peeled and cut into 1/4inch dice |
| 5 | | Radishes; cut into 1/4inch dice |
| 1 | bn | Cilantro; leaves only, finely chopped |
| 1/2 | | Head romaine lettuce; pale inner leaves only, coarsely julienned |
| 2 | | Ripe plum tomatoes; cut into julienne |
