For the Salad

• 1½ pounds flank steak or sirloin steak – Tender, juicy, and perfect for grilling.
• 2 ears fresh corn (or 1½ cups corn kernels) – Adds natural sweetness and crunch.
• 2 ripe avocados, diced – Provides creamy texture and healthy fats.
• 1 large romaine lettuce, chopped – Forms the fresh salad base.
• 1 cup mixed greens (optional) – Adds extra freshness.
• 1 cup cherry tomatoes, halved – Adds juicy sweetness.
• ½ red onion, thinly sliced – Gives mild sharpness.
• 1 cucumber, sliced – Adds cool crispness.
• ¼ cup crumbled feta cheese (optional) – Adds salty richness.
• ¼ cup chopped fresh cilantro or parsley – Brightens the salad.

For the Steak Marinade

• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Lime Vinaigrette

• ¼ cup olive oil
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and black pepper to taste

Optional Add-Ins

• Black beans
• Grilled bell peppers
• Jalapeños
• Radishes
• Tortilla strips
• Bacon bits
• Pumpkin seeds
• Grilled peaches

Optional Toppings

• Cotija cheese
• Fresh cilantro
• Sliced green onions
• Lime wedges
• Crushed tortilla chips
• Extra avocado