Pat the steak tips dry with a paper towel and season them with chili lime seasoning. Heat a large skillet over medium-high heat and spray it lightly with cooking spray. When the skillet is hot, add the steak tips and sear them for 4-6 minutes, turning occasionally until they are browned and reach a medium doneness of 145°F (63°C). Once cooked, remove the steak from the skillet and let it rest on a cutting board.

While the steak is resting, chop the red, yellow, and orange peppers, along with the red onion, into bite-sized pieces. In the meantime, take a few leaves of butter lettuce and rinse them gently under cold water, allowing them to dry. Arrange the butter lettuce leaves in serving bowls to create a crispy base for your Guacamole Steak Salad.

In a medium bowl, scoop out the ripe avocados and mash them with a fork until smooth or to your desired consistency. Mix in the diced red onion, finely chopped jalapeño, freshly squeezed lime juice, chopped cilantro, and chili lime seasoning. Stir well until all the ingredients are blended together, creating a creamy and zesty guacamole that will elevate your salad.

In a separate bowl, combine the lemon Greek yogurt, sriracha, orange zest, and orange juice. Whisk together until smooth and creamy, adjusting the thickness by adding a little water as needed. This delicious dressing will bring a zesty flair to your Guacamole Steak Salad, enhancing the overall flavor profile.

Start by placing a generous amount of the chopped vegetables on top of the butter lettuce in each bowl. Slice the rested steak tips into bite-sized pieces and layer them over the veggies. Add a scoop of your freshly made guacamole on top, and finally, drizzle the citrus yogurt dressing over the entire salad for a mouthwatering finish.

Serve your vibrant Guacamole Steak Salad immediately while the ingredients are fresh and crisp.