Southwestern Steak Salad

Heat 1⁄2 tsp oil in a large nonstick skillet. Add corn; cook 1 minute until crisp-tender. Remove to a medium bowl.

Rub seasoning on both sides of steak. Heat remaining 1⁄2 tsp oil in skillet until hot but not smoking. Add steak and cook 6 minutes on each side for medium-rare. Transfer to a cutting board; let rest 5 minutes.

Meanwhile, add beans, tomatoes, avocado, onion, 1⁄4 cup dressing and the lime juice to bowl with corn; toss to mix and coat.

To serve: Thinly slice steak across the grain. Spoon salad onto plates; top with steak. Drizzle steak with remaining dressing. Serve with tortilla chips