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5 tbsp (75 mL) canola or vegetable oil, divided

2 tsp (10 mL) ancho chili powder

½ tsp (2 mL) ground cumin

½ tsp (2 mL) salt, divided

2 cobs corn, husked

2 pitas

1 Beef Rib Eye Grilling Steak, 1/2 inch (1 cm) thick (about 8 oz/250 g)

¼ cup (60 mL) plain Greek yogurt

2 tbsp (30 mL) mayonnaise

1 small clove garlic, minced

½ tsp (2 mL) grated lime zest

1 tbsp (15 mL) fresh lime juice

¼ tsp (1 mL) pepper

1 can (14 oz/398 mL) black beans, drained and rinsed

1 large tomato, seeded and diced

¼ cup (60 mL) crumbled feta cheese

3 tbsp (45 mL) chopped fresh cilantro

Mixed greens (optional)

Fresh cilantro leaves (optional)

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Stir together 3 tbsp (45 mL) of the oil, chili powder, cumin and ¼ tsp (1 mL) of the salt in a small bowl. Brush corn cobs and pitas lightly with oil mixture; set aside.
Pat steaks dry with paper towel and brush all over with remaining oil mixture.
Grill corn in a closed preheated barbecue over medium-high heat (400°F/200°C) for about 8 minutes, turning to cook all sides, until tender. At the same time, grill steak, turning twice or more, for 6 to 8 minutes or until a digital instant-read thermometer inserted sideways into centre of steak reads 145°F (63°C) for medium-rare desired at the least. Transfer steak to a cutting board and let rest for 5 minutes; transfer corn to a bowl and let cool slightly. Grill pita, turning once, for about 2 minutes or until grilled marked; set aside.
Meanwhile, whisk together remaining oil, yogurt, mayonnaise, garlic, lime zest and juice, pepper and the remaining salt in a large bowl. Cut kernels from corn. Add corn, beans and tomato to the yogurt/mayo mixture; stir well to coat.
Cut or tear pitas into pieces. Carve steak into thin slices across the grain and add to salad with feta and chopped cilantro; stir to combine. Divide greens onto plates (if using) and top with salad. Serve with pitas and fresh cilantro leaves, if desired.