Step 1

We like to serve this salad with crumbled cotija cheese and cilantro leaves.

Step 2

Pat steak dry with paper towels and sprinkle with 1 teaspoon salt and ½ teaspoon pepper. Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add steak and cook until well browned and registering 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer steak to carving board, tent with foil, and let rest for 5 minutes.

Step 3

Meanwhile, whisk sour cream, water, lime juice, chipotle, remaining ¾ teaspoon salt, and remaining ¼ teaspoon pepper together in large bowl.

Step 4

Add lettuce, beans, avocado, and chips to dressing in bowl and toss to coat. Divide salad evenly among 4 plates. Slice steaks thin against grain on bias and divide among salads. Serve with lime wedges.