Mixed Bean Taco Salad with Flank Steak & Citrus-Lime Vinaigrette

For the Steak

• 1 1/4 lb Flank Steak
• 2 tbsp Olive Oil
• 1 tsp Kosher Salt
• 1/2 tsp Black Pepper
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1 tsp Smoked Paprika
• 1 clove Garlic grated
• Lime Zest zest of 1 lime

For the Mixed Beans

• 1 can Navy Beans 15 oz, drained and rinsed
• 1 can Pinto Beans 15 oz, drained and rinsed
• 1 can Black Beans 15 oz, drained and rinsed
• 1 tbsp Olive Oil
• 1/2 tsp Salt
• 1/2 tsp Cumin
• 1/2 tsp Chili Powder

For the Salad

• 6 cups Romaine chopped, or a romaine/spring mix blend
• 1 cup Cherry Tomatoes halved
• 1 large Avocado diced
• 1/2 cup Pickled Red Onions
• 1 cup Tortilla Chips crushed (or corn chips)
• 1/4 cup Fresh Cilantro roughly chopped
• Cotija Cheese & Sliced Jalapeños optional

Citrus-Lime Vinaigrette

• 1/3 cup Olive Oil
• 1/4 cup Fresh Lime Juice
• 2 tbsp Orange Juice
• 1 tbsp Honey or agave
• 1 tsp Dijon Mustard
• 1 clove Garlic small, finely grated
• 1/2 tsp Salt
• Black Pepper to taste