Grilled Steak with Tomato, Corn & Avocado Salad

Directions

1. Arrange ingredients and tools within reach, then wash produce and dry thoroughly.
2. Halve the tomatoes and place them in a large mixing bowl.
3. Halve the avocados lengthwise, remove the pits, scoop the flesh into the bowl, and dice to a medium size.
4. Quarter the jalapeños lengthwise, remove seeds and membranes, finely dice and add to the bowl.
5. Trim the green onions and cut into ¼-inch slices; mix them into the bowl.
6. Juice the lime and pour over the salad, then toss to coat.
7. Preheat a grill pan over medium-high heat. Season the steak with salt and pepper on both sides.
8. Shuck the corn and place it on the pan; cook, turning often, until lightly charred and tender, about 3–4 minutes, then transfer to a board.
9. With the pan ready, coat the bottom with coconut oil and cook the steak to your liking, 2–5 minutes per side; transfer to a plate and tent loosely with foil.
10. Cut the kernels off the cob by standing it upright and slicing downward; add to the salad bowl.
11. Drizzle with olive oil and season with salt, pepper, and cumin; toss to combine.
12. Spoon the salad onto plates, place the steak beside it, and serve.