For steak: 
1 1-lb flank steak
1 clove garlic, minced
Chili powder, kosher salt and freshly ground black pepper
2 tablespoons olive oil

For dressing:
1/2 cup Red Duck Hot Honey Chipotle BBQ Sauce
1/3 cup plain yogurt
1 tablespoon honey

For salad:
1 tablespoon olive oil
1 ear corn
1 pint cherry tomatoes, halved
1/2 cup chopped green onions
1/2 cup chopped fresh cilantro
1/2 cup crumbled Cotija cheese
2 big handfuls of your favorite greens

To prepare steak, rub the outside of the steak with minced garlic and sprinkle with chili powder, kosher salt, and freshly ground black pepper to season. Heat up a cast iron skillet or grill on high, until very hot, then cook steak for 4-5 minutes on each side, depending on the thickness of the cut and desired doneness. Remove from heat and wrap in foil, then set aside for 20 minutes to rest.

Meanwhile, char the corn. If using grill to cook steak, coat the ear of corn in olive oil and throw it on the grill to cook, turning occasionally, until kernels are cooked through and charred in spots. Remove kernels with a sharp knife. If using cast iron pan to cook steak, first remove the kernels from the cob using a sharp knife. Heat up a tablespoon of olive oil in the pan until very hot, then cook corn kernels until cooked through and charred in spots. Season corn kernels with salt and pepper (and chili powder if you'd like).

Combine dressing ingredients in a small bowl and set aside.

Assemble salad by tossing greens, corn kernels, cherry tomatoes, green onions, cilantro, and Cotija cheese in a large bowl. Divide among two big plates and top with thin slices of the steak and a generous drizzle of dressing. 

Serves 2. Enjoy!