Chile lime spice rubbed steak, topped with corn salsa is an easy, healthy dinner that is ready in 30 minutes.
Preheat a grill or broiler to medium high heat. While you prepare your ingredients, begin to grill the corn, as the corn will take longer than steak to char. Alternatively, you can use raw corn for the salsa if your corn is still in season.
In a shallow baking dish, prepare your steak by sprinkling chili lime seasoning all over it, using about a tbsp per side. Add the lime juice and olive oil, and give it a good rub to seal in the flavors. You can let it marinate for a bit, or not, and take it straight to the heated grill.
Grill each side for 5 minutes for a medium-rare, or adjust per desired doneness. Your corn should be done by this point. Perfect timing.
Let the steak rest. I REPEAT! Let the steak rest.
While the steak rests, prepare the salsa. Carefully cut the corn kernels from the husks and place in a large bowl. Add the tomatoes, jalapeño, onion, avocado, lime juice, EVOO, salt, pepper, and cilantro. Taste, and add more lime juice and olive oil if you would like a looser mixture.
Thinly slice the steak against the grain, and top with heaping spoonfuls of corn salsa.