In a bowl, combine steak portions and oil. Toss until well coated. Sprinkle with Cholula Chili Pepper Carne Asada Seasoning Mix until evenly distributed. Hold refrigerated for service.
Set grill to medium high and salamander to high. For each order grill a steak portion on both sides to desired doneness. As steak cooks, place 1 artichoke heart cut in 8 wedges and 7 cherry tomatoes on a hot sizzle plater, season as desired and blister under salamander.
As steak rests, in a bowl combine 1 cup romaine, 1 cup spinach, and 1 cup arugula and plate as desired. Thinly slice steak on bias and top salad.
Place blistered tomatoes and artichoke hearts around steak. Drizzle with 2 ounces warm dressing. Garnish with 2 tablespoons each blue cheese and crispy onions. Serve warm.
This salad is also nice with chopped hard cooked egg. Lightly toasting the crispy onions for just a few minutes is a nice touch to enhance flavor and aroma.
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