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1
To marinate the steak, in a small bowl, whisk together the olive oil, garlic, chili powder, cumin, salt, and pepper.
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2
Spread the paste all over the steak and place in a zippered plastic bag.
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3
Pour the beer into the bag and seal the bag.
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4
Let the steak stand at room temperature for 30 minutes or refrigerate for up to overnight.
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5
To make the dressing, put the avocado, yogurt, cilantro, and lime zest and juice into a blender and process until smooth.
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6
Add water by the tbsp.
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7
to get it to the consistency you like (it should be pourable).
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8
Set aside if making the salad right away, or cover and refrigerate for up to 1 day.
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9
To cook the steak, let the steak sit at room temperature for 1 hour if refrigerated.
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10
Place a large stovetop grill pan over medium high heat, or prepare a medium-high fire in a charcoal grill or turn on the burners of a gas grill to medium-high.
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11
Spray the grill with cooking spray.
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12
Remove the steak from the marinade and shake off the excess.
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13
Place the steak on the grill and cook, turning once, until nicely browned, 34 minutes per side for medium-rare.
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14
Transfer the steak to a cutting board and let it rest for 5 minutes.
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15
Cut the steak into 2-inch lengths, then across the grain into thin, 1/4-inch strips.
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16
In a large wide serving bowl, toss together the romaine, beans, and tomatoes.
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17
Drizzle with some of the dressing and toss to coat.
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18
Sprinkle with the avocado, steak, and queso.
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19
Drizzle with a little more dressing, garnish with cilantro, season with salt, and serve.
