Grill the Steak and Corn: Preheat your grill to medium-high heat. Season the flank steak with salt, black pepper, and garlic powder on both sides. Grill the steak for approximately 4-5 minutes per side for medium-rare. Set the steak aside to rest for a few minutes. At the same time, lightly brush the ear of corn with olive oil and sprinkle it with a pinch of salt. Grill the corn for about 10-12 minutes, turning occasionally, until slightly charred. Once done, set the corn aside to cool for a moment before slicing off the kernels.
Prepare the Cilantro Lime Dressing: In a blender or food processor, combine the fresh cilantro leaves, peeled and pitted avocado, deseeded jalapeno, lime juice, lemon juice, whole cumin seeds, sour cream, olive oil, salt, and black pepper. Blend until smooth and creamy. Taste and adjust the seasoning to your liking. Transfer the dressing to a container with a lid and refrigerate until ready to use.
Assemble the Salad: In a large mixing bowl, toss the spring salad mix (or your favorite greens) with the grilled corn kernels.
Slice the Steak and Add to the Salad: Thinly slice the grilled flank steak against the grain. Add the sliced steak to the salad mix.
Drizzle with Cilantro Lime Dressing and Serve: Drizzle some of the zesty Cilantro Lime Dressing over the salad. Toss gently to ensure all the ingredients are coated. Garnish with extra cilantro leaves and lime wedges, if desired. Serve the Cilantro Lime Grilled Steak Salad immediately and savor the explosion of flavors!