Remove the steak from the refrigerator and let it come to room temperature for 20–30 minutes. Season both sides with fine sea salt and freshly ground black pepper.

Preheat your grill to medium-high heat, reaching about 425°F (220°C). Grill the steak for approximately 4–5 minutes on each side for medium-rare. Rest the cooked steak for 10 minutes.

In a medium bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, chopped cilantro, dill, minced garlic, salt, and pepper. Adjust seasoning to taste.

In a large serving bowl, layer in the spring greens mix as your base. Slice the rested steak against the grain and scatter it atop the greens. Add cherry or grape tomatoes, cooked sweet corn, diced cucumber, sliced avocado, crumbled feta cheese, and thinly sliced red onion.

Drizzle the herb vinaigrette over the assembled salad, toss gently to combine, and serve immediately.