Season the steak. Pat the steak dry. Mix 1.5 teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Rub all over the steak with 1 tablespoon oil and the zest of 1 lime. Let it sit while you prep the salad.

Make the dressing. In a bowl, whisk 1/2 cup Greek yogurt or sour cream, 1/3 cup salsa, juice of 1 lime, 1/2 teaspoon honey, 1 small grated garlic clove, and a pinch of salt. Thin with a splash of water if needed. Taste and adjust with more lime or salt. Chill until serving.

Prep the salad base. Chop romaine into bite-size pieces. Halve cherry tomatoes. Thinly slice red onion. Dice bell pepper. Rinse and drain black beans. If using corn, char it in a skillet with a little oil and salt for 3–4 minutes for extra flavor.

Cook the steak. Heat a large cast-iron skillet over medium-high until very hot. Add 1 tablespoon oil, then the steak. Sear 3–5 minutes per side for medium-rare, depending on thickness. Alternatively, grill over high heat. Do not overcrowd the pan—you want a good crust.

Rest and slice. Transfer steak to a cutting board and rest 5–10 minutes. Slice against the grain into thin strips; then cut strips into bite-size pieces if you prefer.

Assemble. In a large bowl or platter, combine greens, tomatoes, onions, bell pepper, corn, and black beans. Add chopped cilantro. Toss lightly with half the dressing.

Add steak and toppings. Layer warm steak over the salad. Add sliced avocado, crumbled cotija (or your cheese), and a handful of crushed tortilla chips. Drizzle with more dressing and a squeeze of lime. Finish with a pinch of salt and extra cilantro.

Serve immediately. Bring remaining dressing to the table. For heat lovers, offer hot sauce or pickled jalapeños.