Prepare the dressing by adding the jalapeno, yogurt, lime juice, garlic powder, and a pinch of salt to a blender or food processor. Blend until smooth and set aside.

Season the steak with salt and pepper. Heat the oil in a skillet over medium-high heat. Add the sirloin and sear for 2-3 minutes per side, then reduce the heat to medium and continue cooking for another 2-4 minutes per side, or until it reaches your preferred doneness (medium-rare is about 130–135°F / 55–57°C). Transfer the steak to a plate and let it rest for a few minutes. When cool enough to handle, dice into cubes.

While the steak rests, add the corn to the same skillet and cook over medium-high heat until lightly charred, about 3-4 minutes. Season with chili powder and a pinch of salt.

Toss the kale with the steak, corn, roasted red peppers, shredded cheese, and jalapeño yogurt dressing. Serve.

Meal Prep Tip: Store the dressing separately and add just before eating to keep the kale fresh and crisp.