Prepare the Steak: In a small bowl, combine the smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and black pepper. Pat the steak dry with paper towels, then rub both sides with the 2 tablespoons of olive oil. Generously coat the steak with the spice mixture, pressing it in gently. The steak will look deeply coloured and smell wonderfully aromatic.

Grill the Corn: Preheat your grill or grill pan to medium-high heat. Place the corn ears directly on the grates. Grill for 10-12 minutes, turning every 2-3 minutes, until the kernels are charred in spots and bright yellow. You’ll hear a gentle hissing sound as the natural sugars caramelise. Remove from the grill and let them cool slightly.

Grill the Steak: Place the seasoned steak on the hot grill. For medium-rare, cook for 4-5 minutes per side, depending on thickness. You’ll see a beautiful brown crust form, and the smell of smoky spices will fill the air. Use a meat thermometer to check: 52°C for medium-rare, 57°C for medium. Once done, transfer the steak to a cutting board and let it rest for 5-10 minutes. This is crucial—it allows the juices to redistribute, making the steak incredibly tender.

Prepare the Dressing: While the steak rests, make the dressing. In a small jar or bowl, whisk together the extra virgin olive oil, lime juice, apple cider vinegar, honey, salt, and cayenne pepper (if using). The dressing should look emulsified and taste bright and tangy.

Assemble the Salad Base: Once the corn is cool enough to handle, stand each ear on its end and slice the kernels off using a sharp knife. In a large serving bowl, combine the corn kernels, diced red bell pepper, sliced red onion, halved cherry tomatoes, and chopped coriander. The mix will look vibrant and fresh.

Slice the Steak and Finish: Slice the rested steak against the grain into thin strips. You’ll see the perfectly pink interior if you cooked it to medium-rare. Add the steak to the bowl with the vegetables. Pour the dressing over everything and toss gently to combine.

Add the Final Touches: Gently fold in the diced avocado and crumbled feta cheese. The avocado adds a creamy texture that contrasts beautifully with the crunchy vegetables and tender steak. Serve immediately, while the steak is still slightly warm.