Make the salad dressing: Smash the garlic cloves with the flat side of a butcher knife, then sprinkle with salt. Mix together to form a thick paste. Put the garlic "paste" into a msall bowl, then add the rest of the salad dressing ingredients (mayo, buttermilk, chipotle hot sauce, cilantro, scallion and orange zest). Whisk ingredients together until thoroughly combined. Cover and refrigerate.

Prepare the steak: Lightly salt and pepper the steak. In a small bowl, mix the chili powder and olive oil together until combined into a thick paste. Put this on the meat, and rub the spices into both sides of the meat. If you are grilling steak outside, put on grill and cook until medium. If you are going to be broiling the steak (as per recipe), here's what you need to do: Put a broiler rack and pan about 6 inches away from the broiler in your oven. Turn broiler on and let the pans PREHEAT for several minutes before putting the meat on the pan. When the broiler pan is really HOT, add the steak. (You should hear it sizzle as it hits the broiler pan). Cook for 7-8 minutes on each side for medium, turning once. When done, remove the steak to a cutting board. Let the meat rest for about 5 minutes, then cut into cubes.

To make the salad: Halve, seed, peel and cube the avocado. Peel and section the orange. Peel and cube the jicama. Chop the tomatoes. Put the chopped Romaine lettuce onto a large serving platter (or in a large salad bowl). Arrange the feta, chopped tomatoes, orange sections, steak, jicama and avocado in strips on top of the lettuce. Sprinkle with salt and pepper. Pour the salad dressing over the salad, and toss to combine. (if making individual serving plates, use 3 Tablespoons of dressing per salad).