Marinate the beef: In a bowl, combine olive oil, lime juice, soy sauce, cumin, chili powder, salt, and pepper. Add the sliced beef and toss to coat. Let it sit while you prep everything else (10–15 minutes is enough).

Make the dressing: Whisk olive oil, lime juice, Dijon, honey, garlic, salt, and pepper until emulsified. Taste and adjust acid or sweetness as needed.

Prep the produce: Wash and dry greens. Slice the tomatoes, cucumber, bell pepper, and red onion. Dice or slice the avocado just before serving to keep it fresh.

Sear the beef: Heat a large skillet over medium-high until hot. Add the cooking oil. Spread the beef in a single layer. Sear 2–3 minutes per side until browned with a blush of pink, or cook to your preferred doneness. Remove to a plate and rest 3 minutes.

Build the salad base: In a large bowl or platter, arrange the greens. Scatter tomatoes, cucumber, bell pepper, and red onion over the top.

Add beef and avocado: Slice any larger pieces of beef into bite-sized strips. Add beef and avocado over the salad.

Finish and toss: Sprinkle with cilantro, pepitas or almonds, and cheese if using. Drizzle about half the dressing and gently toss. Add more dressing to taste.

Serve: Plate immediately. Add a squeeze of lime and a pinch of salt over the avocado for extra pop.