Grill the skirt steak to desired doneness and let rest for 10 minutes. In a bowl add romaine lettuce, corn, black beans, roma tomatoes and the chipotle lime vinaigrette, toss and divide into two bowls, topped with the queso fresco, avocado and tortilla strips. Slice the skirt steak and place on each salad. Garnish each salad with nectarine salsa. Yields 2 servings.