Pepper-Crusted Steak Salad

As I scramble to gather my gold attire and purple Hunter rain boots for my trip to Mardi Gras in New Orleans this weekend, I thought I'd share a new lunchtime favorite that's packed with protein, healthy fats and colorful veggies. Many of you suggested healthy eats as a requested priority in my reader survey, but I believe I need the inspiration even more than you as I embark on a weekend of beignets and regrets, ladies and gents.
I hope you all have a fabulous weekend. And if you try any new restaurants or recipes -- wherever you live -- I'd love to hear!
pepper-crusted steak salad

Makes 2 servings
For the marinade:
8 ounces flank steak
2 cloves garlic, crushed and minced
1 tablespoon olive oil
1/2 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon garlic salt
Juice of 1/2 lime
For the salad: (Feel free to get creative!)
2 cups spinach
Handful baby heirloom tomatoes, quartered
1/2 avocado, diced
2 ounces brie or gorgonzola
Salt and pepper
2 tablespoons balsamic vinegar
1/4 cup olive oil
Juice of 1/2 lime
1. Place meat and all marinade ingredients in a large Ziploc bag. Seal tightly and massage meat until well-coated. Refrigerate for at least one hour.
2. Grill steak until it has reached desired temperature (I prefer medium). Transfer to a plate to breathe for few moments; then slice.
3. Divide salad ingredients among two bowls. Top with flank steak. Refrigerate extra meat for another salad or fajita the next day!