Season the steak. Pat the steak dry. Rub with olive oil, salt, pepper, and smoked paprika. Let it sit at room temperature for 20–30 minutes while you prep everything else.

Make the dressing. In a jar or bowl, whisk olive oil, BBQ sauce, lime juice, honey, Dijon, garlic, and a pinch of salt and pepper until smooth. Taste and adjust. You want tangy, slightly sweet, and a little smoky.

Prep the veggies. Halve tomatoes, slice red onion, and wash and dry your greens. Slice the avocado right before serving to keep it from browning.

Char the corn. Grill the ear of corn over medium-high heat, turning until lightly charred, 6–8 minutes. If using frozen corn, toss it in a hot dry skillet until it picks up color. Slice kernels off the cob and set aside.

Grill the steak. Heat your grill or a heavy skillet to high. Cook steak 4–6 minutes per side for medium-rare, depending on thickness. Aim for an internal temp of 130–135°F (54–57°C) for medium-rare.

Rest and slice. Transfer steak to a board and rest 8–10 minutes. Slice thinly against the grain at a slight angle so every bite stays tender.

Assemble the salad. In a large bowl or platter, layer greens, tomatoes, red onion, charred corn, avocado, and blue cheese. Drizzle with half the dressing and toss gently.

Add the steak. Arrange slices over the top. Sprinkle with pepitas and herbs. Finish with more dressing and a pinch of salt and pepper.

Serve right away. Warm steak plus crisp greens is the sweet spot. Pass extra dressing at the table.