ingredients

• 1 ½ lb flat iron steak 
• 2 teaspoons cumin 
• 2 teaspoons paprika 
• 2 teaspoons chili powder 
• 1 teaspoon garlic powder 
• 1 teaspoon onion powder 
• 1 teaspoon salt 
• Mixed greens 
• 2 avocados, grilled 
• 3 pineapple spears, grilled 
• 1 cup black beans 
• 1 cup halved cherry tomatoes 
• 1 cup diced orange pepper 
• 2 oz queso fresco 
• ¼ cup olive oil 
• ⅓ cup lemon juice 
• 3 tablespoons honey 
• 1 tablespoon cilantro 
• 2 cloves minced garlic 
• Salt to taste

cooking

1. Spray a grill pan or outdoor grill with non-stick spray and bring it to medium-high heat. Combine cumin, paprika, chili powder, garlic powder, onion powder, and salt in a bowl. Generously rub both sides of steak with seasoning mixture. Place steak onto the grill pan. Grill steak for 4 minutes, rotate clockwise and grill another 2 minutes. Flip the steak and repeat grilling pattern. Cook steak to medium or until desired degree of doneness. Remove steak and allow it to rest for 10 minutes. When steak is ready, cut it into thin slices. 
2. Arrange pineapple spears on the same heat source. Grill pineapple 3-4 minutes or until soft, rotating often. Cut pineapple into chunks. 
3. Place two halved avocados, cut side down onto the hot grill pan. Grill avocados for 3-4 minutes or until grill marks appear and avocado is slightly soft. Cut avocado into chunks. 
4. Whisk together the oil, lime juice, honey, cilantro, and garlic. Season with salt. 
5. Arrange greens in a bowl or over a serving platter. Top greens with cut pineapple, black beans, tomatoes, avocados, bell peppers and crumbled cheese over the greens. Add thinly sliced steak. Drizzle dressing over the salad just before serving.