Southwestern Steak Salad

In a small a bowl, whisk together zest and juice of Lime (1) , Olive Oil (1/3 cup) , Garlic (2 cloves) , Dijon Mustard (1 Tbsp) , Ground Cumin (1/2 tsp) , Chipotle Chili Powder (1/2 tsp) , Kosher Salt (1/2 tsp) , and Ground Black Pepper (1/2 tsp) .

Lay the Steak (8 oz) across a large platter, carpaccio style. Add Lettuce (6 cups) , 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 Eggs (2) , Avocado (1) on top. Sprinkle with Fresh Cilantro (1/2 cup)