Step 1

Place the sliced shallots in a small bowl and scatter over a pinch of salt. Massage in the salt while you prepare the rest of the salad.

Step 2

Pat the steak dry with paper towel. Rub with the olive oil and season generously with sea salt. Heat a heavy cast iron pan on high and when very hot begin cooking the steak. I like to first cook the top of the steak, the skinny side that has the fat cap on it. All of the excess fat will render out first, creating enough fat in the pan to continue cooking the remaining sides. Cook this first side until golden, about 1 minute, then turn onto one of the wider sides of the steak and cook for about 3 minutes, undisturbed, until a nice golden crust has formed. Turn over to the other side and cook for 3 minutes. Now cook the remaining edges for about 1 minute each, or until golden. Continue to cook each side of the steak for 1 minute each (4 minutes longer in total), or until medium rare. If you have an internal meat thermometer, you are looking for a temperature of around 51°C. Remove the steak from the pan and allow to rest on a board for 10 minutes.

Step 3

Meanwhile assemble all of the salad ingredients onto a serving plate. First the lettuce, then corn, tomatoes, avocado and herbs.

Step 4

Make the dressing by simply whisking all of the ingredients in a small jug or bowl until combined. Season to taste. Pour over half of the dressing and scatter over the shallots.

Step 5

Thinly slice the rested steak on an angle and arrange onto the salad. Pour over the remaining dressing, season with more sea salt and serve with lime wedges.