Pat steak dry and season generously with salt and cracked black pepper.

Heat oil in cast iron skillet over high heat. Sear steak for 3-4 minutes per side until charred edges form and internal temp reaches 135°F (57°C) for medium-rare.

Remove steak from pan and let rest on a cutting board for 10 minutes before slicing into thick strips.

In the same hot skillet, add corn kernels. Cook undisturbed for 2-3 minutes until golden with dark charred spots. Remove from heat.

Combine mayo, cilantro, and lime juice in a blender. Process until a thick, pale green cream forms.

Divide spinach and mixed greens into two shallow bowls. Top with steak slices, avocado fan, and charred corn. Drizzle with cilantro cream in a zigzag pattern and garnish with extra cilantro and a lime wedge.