Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare (145°F) to medium (160°F), turning occasionally. Remove steaks. Let stand 5 minutes.
Cut steaks lengthwise in half, then crosswise into thin slices.
Whisk together lime juice, cilantro, mirin, soy sauce and sesame oil in medium bowl. Add avocado chunks and tomato haves to vinaigrette, mixing lightly. Spoon avocado mixture onto serving plate. Top with beef. Pour any remaining vinaigrette over beef. Serve on baked wonton wrappers or tortilla chips.
Nutrition information per serving: 189 Calories; 117 kcal Calories from fat; 13 g Total Fat; 3 g Saturated Fat; 7 g Monounsaturated Fat; 37 mg Cholesterol; 116 mg Sodium; 6 g Total Carbohydrate; 3.3 g Dietary Fiber; 13 g Protein; 1.7 mg Iron; 2.6 mg NE Niacin; 0.3 mg Vitamin B6; 1.7 mcg Vitamin B12; 4.8 mg Zinc; 14.7 mcg Selenium; 70.7 mg Choline;