Succotash Salad with Grilled Sirloin

Bring 3/4 cup water to a boil in a large skillet over medium-high heat. Add green beans; cover, reduce heat to medium-low and steam for 5 minutes. Drain and transfer to a large bowl.

Fill the now-empty skillet with 2 inches of water and bring to a boil. Add corn to the boiling water; cover, turn off heat, and steam for 8 minutes. Drain the corn and transfer to a cutting board; let cool. Cut the kernels from the cobs and transfer to the bowl with the green beans.

Meanwhile, whisk yogurt, lime juice, onion, 1 Tbsp. oil, honey, garlic, and 1/4 tsp. each pepper and salt in a small bowl.

Combine chili powder, cumin, garlic powder, and the remaining 1 tsp. ground pepper and 3/4 tsp. salt in a small bowl.

Preheat grill to medium-high (see Tip). Clean the grill grate with a long-handled wire brush.

Brush both sides of sweet potatoes with the remaining 1 Tbsp. oil, then season with half of the spice mixture. Rub the remaining spice mixture all over steak. Grill the sweet potatoes until fork-tender, 3 to 5 minutes per side. Grill the steak to the desired degree of doneness (135 degrees F for medium-rare), 3 to 5 minutes per side. Transfer the sweet potatoes to a clean cutting board and let cool. Transfer the steak to a clean cutting board and let rest for 5 minutes.

When cool enough to handle, cut the sweet potatoes into 1-inch pieces. Cut the steak into 1/2-inch-thick slices.

Add the sweet potatoes to the bowl with the green beans and corn. Stir in tomatoes, lima beans, basil, cilantro, and jalapeño; toss with 1/2 cup of the yogurt dressing. Divide the salad among 4 plates. Divide the steak among the plates and drizzle with the remaining 1/4 cup yogurt dressing.