In a small a bowl, whisk together zest and juice of Lime (1), Olive Oil (1/3 cup), Garlic (2 clove), Dijon Mustard (1 tablespoon), Ground Cumin (1/2 teaspoon), Chipotle Chili Powder (1/2 teaspoon), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon).
Lay the Steak (0.5 pound) across a large platter, carpaccio style. Add Lettuce (6 cup), Black Beans (1 can), Corn (1 ear), Red Onion (1/4), Red Bell Pepper (1/2), Grape Tomatoes (1/2 cup), Jalapeño Pepper (1), Queso Fresco (1/2 cup) to a large bowl.
Spoon several tablespoons of lime vinaigrette over the salad. Toss with salad tongs until mixture is lightly coated. Stack dressed salad atop the cooked steak. Arrange Egg (2), Avocado (1) on top. Sprinkle with Fresh Cilantro (1/2 cup)