Preheat the oven to 400°F. Place the tortilla strips on a baking sheet and bake for 8 to 10 minutes, until lightly brown and crispy. Set aside. In a mixing bowl, combine the tomatoes, onion, jalapeño, cilantro, and half the lime juice. Set the salsa aside. Preheat a grill or grill pan. Season the steak with salt and pepper. Once the grill or pan is fully heated, toss on the steak. Cook for 4 to 5 minutes per side, depending on thickness, until firm but yielding. Let the steak rest for 5 minutes before slicing it thinly against the grain of the meat. Combine the remaining lime juice with the vinegar, chipotle, and honey. Slowly drizzle in the olive oil, whisking to combine. Toss the lettuce with enough vinaigrette to lightly coat, then divide among 4 plates. Top each serving with slices of steak, black beans, avocado, a heaping spoonful of salsa, and a few tortilla strips.