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Grilled Pepper Steak Salad

2-1/2 tsp. minced garlic, divided
1 tsp. freshly ground black pepper
1 lb. 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
1-1/4 cups (5 oz.) Sargento® Shredded Reduced Sodium Mild Cheddar Cheese, divided
1/4 cup thinly sliced red onion (optional)
2 Tbsp. extra virgin olive oil
1 Tbsp. fresh lemon juice or white wine vinegar
2 tsp. pureed chipotle chilies in adobo sauce (optional)*

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.

Puree entire contents of oz. can of chipotle chilies in adobo sauce. Store covered in refrigerator.