Grilled Pepper Steak Salad

2 ½ teaspoons minced garlic, divided

1 teaspoon freshly ground black pepper

1 pound lean skirt steak or flank steak

8 cups packed torn romaine lettuce or mixed salad greens

1 large tomato, seeded, chopped

1 ripe avocado, peeled, seeded, diced

1 ¼ cups Sargento®Shredded Reduced Sodium Mild Cheddar Cheese or Sargento® Artisan Blends Shredded Double Cheddar Cheese, divided

¼ cup thinly sliced red onion

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice or white wine vinegar

2 teaspoons pureed chipotle chlies in adobo sauce

Rub 2 teaspoons garlic and pepper over steak. Grill over medium-hot heat on a covered grill 3 to 5 minutes per side for medium doneness depending on thickness of steak. Transfer steak to a carving board; tent with foil and let stand 5 minutes.

Meanwhile, combine lettuce, tomato, avocado, 1 cup cheese and red onion in a large bowl. Combine oil, lemon juice and remaining garlic in a small bowl; mix well. For a spicier dressing, add chipotle chilies. Add mixture to bowl; toss with lettuce mixture. Transfer to four serving plates.

Carve steak crosswise into thin slices; arrange over salads. Top with remaining cheese.