Lime Garlic Sirloin With Tomato Cucumber Salad

In a bowl, combine ingredients for tomato-cucumber salad. Season with a little salt, cover and chill.
    
Place steak in a resealable plastic bag set in a shallow dish. Mix together ¼ cup water, the lime juice, garlic, cilantro and chipotle chile pepper. Pour marinade over steak. Seal bag and turn to coat steak. Marinate at room temperature 30 minutes or for extra flavor marinate over night, refrigerated.
    
Drain steak, reserving marinade. Sprinkle steak with ½ tsp salt and black pepper. Preheat grill for medium-hot grilling. Grill steak 5-6 minutes on each side, or until done to your liking. Brush with reserved marinade halfway through grilling.
 
Cook potatoes in a saucepan of boiling water 5 minutes. Drain and pat dry with paper towels. Transfer potatoes to a tray, spray with a little spray oil and sprinkle with chili powder. Grill 5-6 minutes on each side. Season with salt.
    
Slice beef across the grain. Divide spinach and salad among four plates. Top with steak. Serve with potato rounds, cilantro and lime wedges.