Marinate the steak: In a shallow dish, combine olive oil, salt, pepper, chili powder, cumin, smoked paprika, garlic, and lime zest. Add the flank steak, turning to coat. Marinate at least 20 minutes (or up to 4 hours).

Prep the beans: In a mixing bowl, gently toss the navy, pinto, and black beans with olive oil, salt, cumin, and chili powder. Set aside.

Make the Vinaigrette: whisk together olive oil, lime juice, orange juice, honey, Dijon, garlic, salt, and pepper until emulsified. Taste and adjust acidity or sweetness as needed.

Cook the steak: Heat a grill pan or cast-iron skillet over medium-high. Cook flank steak 4–6 minutes per side, depending on thickness, until medium or preferred doneness. Rest for 10 minutes, then slice thinly against the grain.

Assemble the salad: on a large platter or individual bowls, layer: chopped romaine, mixed beans, cherry tomatoes, avocado, pickled red onions, sliced steak, crushed tortilla chips and cilantro. Drizzle with citrus-lime vinaigrette and sprinkle with Cotija or jalapeños if using.

Serve immediately for maximum crunch or keep salad/base and dressing separate until mealtime.