2  teaspoons  chili powder
3/4  teaspoon  ground cumin
1/2  teaspoon  garlic powder
1/2  teaspoon  salt, divided
1/4  teaspoon  black pepper, divided
1  pound  lean sirloin steak, trimmed
Cooking spray
2  tablespoons  white wine vinegar
2  teaspoons  Dijon mustard
1  tablespoon  extra-virgin olive oil
6  cups  torn Bibb lettuce
3/4  cup  thinly sliced peeled cucumber
1  cup  red bell pepper strips
1/2  cup  thinly sliced shallots
1/2  cup  (2 ounces) crumbled blue cheese

Preparation

* Combine chili powder, cumin, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; rub evenly over both sides of steak.

* Heat a grill pan over medium-high heat. Coat pan with cooking spray.

* Add steak to pan; cook 5 minutes. Turn steak over; cook 4 minutes or until desired degree of doneness.

* Place steak on a cutting board; let stand 5 minutes. Cut across grain into thin slices.

* Combine vinegar, mustard, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon black pepper in a small bowl, stirring with a whisk. Gradually add oil, stirring with a whisk.

* Combine lettuce, cucumber, bell pepper, and shallots in a large bowl.

* Drizzle vinaigrette over salad; toss gently to coat. Top salad with steak and cheese.