Season the steak: In a small bowl, mix chili powder, cumin, smoked paprika, salt, pepper, garlic powder, onion powder, and lime zest. Pat the steak dry. Rub with olive oil and lime juice, then coat all over with the spice mix. Let it sit at room temperature for 15–20 minutes while you prep the salad.

Make the dressing: In a jar or bowl, whisk Greek yogurt, mayo, lime juice, olive oil, honey, chili powder, cumin, garlic, and salt. Add water 1 tablespoon at a time until it’s pourable but still creamy. Taste and adjust lime, salt, or honey as needed.

Prep the veggies: Chop the romaine. Halve the tomatoes. Rinse and drain the black beans. If using frozen corn, thaw and pat dry; for extra flavor, sear it in a hot skillet with a touch of oil and a pinch of salt until lightly charred.

Cook the steak: Heat a large cast-iron skillet or grill over high heat until very hot. Add a thin slick of oil if using a skillet. Sear the steak 3–5 minutes per side for medium-rare, depending on thickness, or to your desired doneness. Use a meat thermometer for accuracy: 125–130°F for medium-rare, 135°F for medium.

Rest and slice: Transfer steak to a cutting board and rest 5–10 minutes. Slice thinly against the grain for tenderness. If using skirt steak, you may want to cut it into shorter sections first, then slice.

Build the bowls: Divide greens among bowls. Top with beans, corn, tomatoes, red onion, avocado, jalapeño (if using), and steak slices. Sprinkle with cilantro and cheese. Drizzle with the dressing. Finish with tortilla strips for crunch.

Taste and tweak: Add a final squeeze of lime or a pinch of salt if needed. A few drops of hot sauce are great here.