1. Start by preheating your grill or grill pan to medium-high heat. Lightly brush the corn with olive oil and sprinkle with a pinch of salt. Place the corn on the grill and cook for about 10-12 minutes, turning occasionally, until the kernels are charred in spots and fragrant. Once grilled, set aside to cool slightly.
2. While the corn is grilling, season your steak generously with salt, black pepper, smoked paprika, and ground cumin. Rub the olive oil over the steak to help the spices stick and to encourage a nice sear.
3. Place the steak on the hot grill or pan and cook for about 4-5 minutes on each side for medium-rare, or longer if you prefer it more well done. The key is to get a good sear that locks in the juices. Remove the steak from heat and let it rest on a cutting board for at least 5 minutes — this helps keep it tender and juicy.
4. While the steak rests, cut the kernels off the corn cob using a sharp knife. In a large bowl, combine the corn kernels, cherry tomatoes, red onion slices, mixed greens, and a squeeze of lime juice. Toss gently to mix and coat everything in the lime’s fresh tang.
5. Slice the rested steak thinly against the grain. Arrange the steak slices over the salad mixture. Fan out the avocado slices on top and sprinkle with toasted pumpkin seeds or walnuts if using.
6. Finish with a drizzle of olive oil and scatter fresh coriander leaves over the bowl. Serve immediately, enjoying the burst of flavour and texture in every bite.

One tip I learned from my mum’s kitchen is that resting the meat is almost as important as seasoning it. It’s the little things like this that turn a good meal into a memorable one.