Grilled Flank Steak and Corn Salad with Chipotle Aioli

Put all the marinade ingredients in a large mixing bowl. Whisk together well. Season the meat with salt and pepper and place it in the marinade. Cover and refrigerate for at least 2 hours or over night.

Combine the butter and garlic in a food processor until smooth. Season with salt and pepper. Place the corn on the grill. Cook for 20 minutes, turning occasionally. Unwrap the husks from the corn and brush with garlic butter. Remove the niblets from the corn and keep warm in a small bowl.

• Season the potatoes with olive oil, salt and pepper. Place on grill and cook evenly on both sides until cooked through. Grill the steak for about 4 minutes per side for medium rare. Rotate the meat a quarter turn halfway through cooking on each side to get nice grill marks. Remove steak to a platter and let rest for 5 minutes. Cut into thin slices.

• Combine the cabbage, cilantro, chili and bell peppers and dress lightly with some of the Salpicon dressing. Arrange the potatoes a serving platter. Drizzle the potatoes with the Chipotle aioli. Then top with the grilled steak, corn and salad. Place the avocado slices on top of salad. Squeeze the lime on top of salad and sprinkle with the cheese.

Combine the vinegar, mustard, shallots, cumin, salt and pepper in a medium bowl and stir together well. Add the oil in a slow steady stream until well emulsified.

Whisk mayonnaise with chives, garlic, lime juice and chipotle chile powder or chipotle hot sauce to taste. Season with salt and pepper: chill until ready to serve. Salt and pepper.