In a blender, pour together all the ingredients for the marinade. Blend on high until the marinade sauce is smooth. Transfer to a large bowl. Coat the flank steaks in the marinade, place in a sealed bag or container, and marinate in the refrigerator for at least 2 hours.
In a medium bowl, whisk together the olive oil, lime juice, honey, and salt for the dressing. Mix well, cover, and chill in refrigerator.
When the steaks are almost finished marinating, prepare and cut veggies for salad. Grill the bell peppers and onion in 1 tablespoon of olive oil on medium high heat, about 5 minutes, until slightly charred and tender.
Heat a skillet or pan on your stovetop on high heat. Place the entire slab of steak in the pan and grill until internal temp reaches 135 degrees F, which is about 4-5 minutes on each side, until the outside is browned and the middle is light pink and juicy. Cut into 1/2 inch strips.
Assemble the salad with lettuce, peppers, onions, avocado, steak, crisps, and dressing. Top with salt and pepper if desired. Serve immediately, and enjoy!