Rub steak with 1 tablespoon of the olive oil and sprinkle evenly with Southwest seasoning. Cover and refrigerate for 15 minutes while you prep the veggies for the salad. Slice tomatoes, dice onion and jalapeno, if using; set aside.
Heat the grill to high. Cook steak until browned, about 4 minutes per side. Set aside to rest, covered, about 5 minutes.
While steak is cooking, cut avocados in half; remove pit. Remove pulp by sliding a tablespoon between it and skin to loosen. Dice into medium pieces; drizzle with lime juice and toss with drained green chilies; Sprinkle with salt and pepper; set aside.
Heat the black beans in a small saucepan over medium-high heat, stirring often, about 4 minutes. Slice steak thinly against the grain; season to taste with salt and pepper.
Place lettuce, beans, and steak in tortilla bowl shells or dishes. Top each with onions, tomatoes, diced avocado, cheddar cheese. Serve at the table with salsa, dressing, and chips.
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Rub steak with 1 tablespoon of the olive oil and sprinkle evenly with Southwest seasoning. Cover and refrigerate for 15 minutes while you prep the veggies for the salad. Slice tomatoes, dice onion and jalapeno, if using; set aside.
Heat the grill to high. Cook steak until browned, about 4 minutes per side. Set aside to rest, covered, about 5 minutes.
While steak is cooking, cut avocados in half; remove pit. Remove pulp by sliding a tablespoon between it and skin to loosen. Dice into medium pieces; drizzle with lime juice and toss with drained green chilies; Sprinkle with salt and pepper; set aside.
Heat the black beans in a small saucepan over medium-high heat, stirring often, about 4 minutes. Slice steak thinly against the grain; season to taste with salt and pepper.
Place lettuce, beans, and steak in tortilla bowl shells or dishes. Top each with onions, tomatoes, diced avocado, cheddar cheese. Serve at the table with salsa, dressing, and chips.
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