Mix the steak rub. In a small bowl, combine 1.5 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon dried oregano, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Season the steak. Pat the steak dry. Rub with 1 tablespoon olive oil and the spice mix on both sides. Let it sit at room temperature for 15–20 minutes while you prep the salad.

Make the dressing. In a jar or bowl, whisk 1/2 cup Greek yogurt, zest and juice of 1 lime, 1 teaspoon vinegar, 1 tablespoon olive oil, a pinch of salt and pepper, and 1 teaspoon honey if you like a touch of sweetness. Thin with a splash of water until it’s pourable.

Prep the salad base. Chop romaine and place in a large bowl. Add halved cherry tomatoes, corn, black beans, sliced red onion, jalapeño (if using), and most of the cilantro. Toss gently.

Cook the steak. Heat a large cast-iron skillet or grill over medium-high until very hot. Add a thin film of oil if using a skillet. Sear steak 3–5 minutes per side for medium-rare, depending on thickness. Aim for an internal temperature of 130–135°F for medium-rare or 140–145°F for medium.

Rest and slice. Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly against the grain for tenderness.

Add avocado and cheese. Dice the avocado and gently fold it into the salad. Sprinkle with a bit of cotija or feta if you’re using it.

Dress and toss. Drizzle about half the dressing over the salad and toss to coat. Add more dressing to taste.

Top with steak. Arrange the sliced steak over the salad. Finish with the remaining cilantro and a squeeze of fresh lime. Add a handful of baked tortilla strips for crunch if you like.

Serve. Taste and adjust salt, pepper, and lime. Serve right away while the steak is still warm.