Beef Salad with Chipotles and Radishes

Yield: 1 Servings
2lbSirloin steaks; 1 to 1 1/2 inches thick
Salt and freshly ground black pepper
1tbOlive oil; for brushing
1lgRed onion
1/2cCanned chipotle chiles; stemmed, seeded and finely chopped
1/3cExtravirgin olive oil
1/4cFresh lime juice
2 1/2tbWhite wine vinegar
1/2tsCracked black pepper
2lgCloves garlic; minced
3Anaheim chiles; roasted, peeled, stemmed, and seeded, (see Note)
1/2Hothouse cucumber; peeled and cut into 1/4inch dice
5Radishes; cut into 1/4inch dice
1bnCilantro; leaves only, finely chopped
1/2Head romaine lettuce; pale inner leaves only, coarsely julienned
2Ripe plum tomatoes; cut into julienne