Pat the steak dry and season generously with salt, pepper, and chili powder. Let sit at room temperature 20 minutes.
Grill or sear the steak over high heat 4-5 minutes per side for medium-rare, until a deep crust forms. Let rest 10 minutes before slicing thin against the grain.
Grill or char the corn directly over the flame (or in a dry skillet), turning occasionally, 8-10 minutes until spotted black. Cut the kernels off the cob once cool enough to handle.
Blend or whisk lime juice, olive oil, cilantro, garlic, honey, and salt until combined.
Toss the greens, cherry tomatoes, red onion, and charred corn in a large bowl with half the dressing.
Divide the salad among plates, top with sliced steak and diced avocado, drizzle with the remaining dressing, and scatter pepitas over the top.
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