1Mix sour cream, chili powder, cumin, paprika, garlic powder and oregano in bowl; season with salt, and pepper; set aside. Puree salsa in food processor while slowly drizzling in 2 T. vegetable oil. Blend vinaigrette until ingredients are thoroughly mixed. Sear steak in 1 T. olive oil in large sauté pan over high heat. Cook steak 5 minutes per side for rare, or to desired doneness. Let meat rest, then thinly slice against the grain on bias. Layer salad ingredients in 4 salad bowls, starting with beans, then steak, avocado, sour cream mixture, olives, and lettuce. Top each salad with salsa vinaigrette and corn chips.
Note:The steak will be easier to eat if its thinly sliced against the grain. Cut the meat at an angle. Makes 4 salads