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In a plastic baggie or mixing bowl, combine olives and remaining Chipotle Peppers in Adobo Sauce (about ¼ cup)
Add steak and submerge, ensuring all surfaces are coated with marinade. Seal baggie and marinate at room temperature for at least 30 minutes or in the refrigerator for up to 1 hour
Preheat your grill to 400°F and lightly grease with a high-smoke point, neutral oil. Season the steak generously with salt and gently season with a pinch of salt
Place the steak on the preheated grill or skillet. Cook for 4 to 5 minutes per side, depending on how you like your steak done. It should reach an internal temperature of 130°F to 135°F for medium-rare
Transfer the steak to a cutting board and rest for 5 minutes before slicing
For Salad: Combine greens, orange segments, jalapeño, cilantro vinaigrette to your liking. Shred steak and a pinch of salt. Top with sliced avocado and cilantro garnish
For Tostadas: In a small bowl, combine the citrus slaw (combine greens, orange segments, jalapeño, and a small pinch of salt and citrus vinaigrette). Spread avocado on another small bowl, mash avocado with a small pinch of salt. Top tostada with the shredded steak, citrus slaw, mashed avocado and cilantro slaw. Finish with cilantro garnish and flaky salt and serve