In a medium sized bowl, combine Olive Oil (1/4 cup), Lime (1), Chili Powder (1 tablespoon), Ground Cumin (1 teaspoon), Salt (1/2 teaspoon), Ground Black Pepper (1/2 teaspoon). Stir in Garlic (1 teaspoon) and Scallion (1/4 cup).
Cut the Steak (1 pound) into serving sized pieces and place into the marinade. Coat all sides of the steak and press into the bottom of the bowl. Cover with foil or plastic wrap, and press the cover onto the top of the steak, sealing out all air.
Refrigerate for at least 1 hour to overnight.
Preheat oven to 375 degrees F (190 degrees C).
Heat a large cast iron skillet over high heat with 1 tablespoon of olive oil. When the oil shimmers and the skillet begins to smoke, place a few pieces of the steak into the pan.
Sear for 3 minutes, flip, and sear on the other side for 2 to 3 minutes. Continue this process working in small batches until all of the steak is cooked.
Transfer the cooked steak to a plate; cover with foil and let rest 15 minutes.
Slice the steak into small pieces.
On a large baking sheet, arrange the Tortilla Chips (1 bag) in a single layer. Top evenly with the steak pieces, Queso Fresco (1 cup), Cherry Tomato (1/2 pint), Onion (1/4 cup), and Jalapeño Pepper (1/4 cup).
Place the baking sheet into the oven. Bake for 10 to 12 minutes until the chips are browned on the edges and all cheese is melted.
Remove from the oven and serve immediately. Serve and enjoy!