1. 1

   Step 1

   Remove 1 lb steak from the refrigerator 20 to 30 minutes before cooking.

   Timer 30 min
2. 2

   Step 2

   Season the steak with coarse salt and black pepper to taste.

3. 3

   Step 3

   Heat 1 tsp olive oil in a cast iron skillet or grill over medium-high heat.

4. 4

   Step 4

   Sear the steak for 4 to 5 minutes until browned, then flip.

   Timer 5 min
5. 5

   Step 5

   Cook for another 4 to 8 minutes until the desired doneness is reached.

   Timer 8 min
6. 6

   Step 6

   Remove the steak, tent with foil, and let it rest for 10 minutes.

   Timer 10 min
7. 7

   Step 7

   Whisk 4 Tbsp extra virgin olive oil, 2 tsp honey, 3 Tbsp lime juice, 1 garlic clove, 1/2 tsp fine sea salt, and 1/4 tsp black pepper in a jar.

8. 8

   Step 8

   Slice 1/2 English cucumber and dice 2 avocados.

9. 9

   Step 9

   Finely chop 1 jalapeño, 1/2 cup cilantro, and 1/4 cup green onion.

10. 10

    Step 10

    Cut the rested steak into bite-sized pieces.

11. 11

    Step 11

    Combine the steak, 1 cup corn kernels, cucumber, avocado, jalapeño, cilantro, and green onion in a large bowl.

12. 12

    Step 12

    Drizzle the dressing over the salad and toss gently to combine.

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