Pat the steak dry with paper towels. Rub 1 tablespoon olive oil over both sides, then season evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.

Cook steak

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–4 minutes. Place the steak in the pan and sear without moving for 3–4 minutes until a brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time 1–2 minutes per side for desired doneness.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute. Slice the steak thinly across the grain into 1/4-inch slices.

Roasted Corn (if not using pre-roasted)

If using fresh corn: preheat a skillet or grill pan to medium-high. Brush ears or kernels lightly with oil and roast until charred spots appear, 6–8 minutes, turning. If using frozen corn, sauté 1 tablespoon olive oil in a skillet over medium-high heat, add corn and cook 4–6 minutes until lightly browned and any excess moisture has cooked off. Season with a pinch of salt and remove from heat.

Spicy Vinaigrette

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 1.5 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1 teaspoon minced garlic, 1/2 teaspoon red pepper flakes, 1/4 teaspoon smoked paprika, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Whisk vigorously (or shake in a sealed jar) until the dressing emulsifies and appears slightly thickened and glossy. Taste and adjust heat or acidity by adding more red pepper flakes or vinegar as desired.

Assemble Salad

Place 6 cups of fresh artisan mixed greens in a large salad bowl or divide between plates.

Scatter 1 cup halved grape tomatoes, 3/4 cup roasted corn (adjust if using more), 1/4 cup thinly sliced red onion and the sliced avocado over the greens.

Crumble 1/2 cup feta and 1/4 cup goat cheese evenly over the salad.

Arrange the sliced steak on top of the salad in an even layer.

Drizzle 2–3 tablespoons of the spicy vinaigrette over the salad (start with 2 tablespoons and add more to taste).

Finish with 1 teaspoon extra-virgin olive oil drizzled over the steak and a sprinkle of chopped cilantro or parsley if using.

Toss gently at the table or serve composed so each portion gets steak, avocado and cheeses. Serve immediately while steak is warm.