Chipotle Chopped Steak Salad | America's Test Kitchen

Ingredients

• 1 pound flank steak, halved lengthwise with grain, trimmed
• 1 3/4 teaspoons table salt, divided
• 3/4 teaspoon pepper, divided
• 2 tablespoons vegetable oil
• 1/2 cup sour cream
• 2 tablespoons water
• 1 tablespoon lime juice, plus lime wedges for serving
• 1 tablespoon minced canned chipotle chile in adobo sauce
• 1 large head romaine lettuce (14 ounces), halved lengthwise and sliced thin crosswise
• 1 (15-ounce) can black beans, rinsed
• 1 avocado, halved, pitted and cut into ½-inch pieces
• 2 ounces tortilla chips, chopped coarse (1 cup)