Make the dressing. In a small bowl or jar, whisk the lime zest and juice, olive oil, honey, Dijon, garlic, adobo sauce, minced chipotle (if using), cumin, smoked paprika, salt, and pepper until smooth.

Marinate the steak. Pat the steak dry. Add 3 tablespoons of the dressing to a zip-top bag with the steak. Rub to coat and let sit 15–30 minutes at room temperature. Reserve the rest of the dressing for the salad.

Prep the salad base. In a large bowl, combine greens, tomatoes, corn, black beans, red onion, and most of the cilantro. Toss lightly.

Cook the steak. Heat a cast-iron skillet or grill over medium-high until very hot. Lightly oil the surface. Sear the steak 3–5 minutes per side for medium-rare, depending on thickness. Aim for an internal temp of 130–135°F (54–57°C).

Rest and slice. Transfer steak to a board and rest 5–10 minutes. Slice thinly against the grain. Toss slices with a spoonful of the reserved dressing for extra gloss and flavor.

Dress the salad. Drizzle most of the remaining dressing over the salad base and toss to coat. Taste and adjust salt, pepper, or a touch more lime if needed.

Assemble. Top dressed greens with sliced steak, avocado, cotija or feta, tortilla strips, and remaining cilantro. Finish with the last drizzle of dressing.

Serve immediately. This salad shines when the steak is warm and the greens are crisp.