Marinate the Flank Steak

In a large bowl or zip lock bag, whisk together the juice & zest of 2 limes, salt, pepper, chili powder, cumin, paprika, oregano, cinnamon, & olive oil. Add the flank steak and mix to thoroughly coat the steak. Marinate for a minimum of 1 hour up to overnight.

Leave at room temperature for 1 hour before cooking (so if marinating it for only 1 hour, leave it on the counter rather than in the refrigerator).

When ready, heat a seasoned cast iron pan or grill over medium heat. Let it heat up for 2 to 3 minutes. Place the flank steak in the pan, fully flattened. Cook 5 to 6 minutes per side with a lid covering the pan to retain the heat. Remove the lid and pour the remaining marinade over the meat, cook both sides of the meat for an additional 30 seconds each. Remove from the pan and place on a cutting board. Tent it with aluminum foil and let it rest for 5 to 10 minutes. Slice and cut into bite size cubes.

Make the Salad Dressing

In a food processor, add the ranch dressing, yogurt, lime zest & juice, cilantro, garlic cloves, chipotles in adobo, and a pinch of salt and pepper. Blend until thoroughly combined. Taste test. If too spicy, add a little more yogurt until the dressing gives a gentle heat.

Assemble the Salad

In a large bowl, toss together the romaine, cilantro, green onions, black beans, corn, tomatoes, red onion, green peppers, and tortilla strips. Divide among bowls. When ready to serve, top with the flank steak, pepper jack cheese, and avocado. Drizzle on the salad dressing and toss each bowl to fully coat the salad.

Eat!