Steak Salad with a Spicy Chipotle Dressing

Serves:

• 4 6-ounce beef tenderloins
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons canola oil
• 1 large head romaine, chopped
• 2 ears of corn, kernels removed
• 1 pint cherry or grape tomatoes, or two large tomatoes, chopped
• 4 scallions, thinly sliced
• 2 teaspoons olive oil
• 1 tablespoon fresh lime juice (from one lime)
• 1 1/2 teaspoon minced canned chipotle chiles (in adobo sauce)
• 2 garlic cloves, minced
• 1 teaspoon brown sugar
• 1 teaspoon tomato paste
• 1/4 teaspoon salt