Season steak with salt and let sit for up to an hour to tenderize.
Meanwhile, prep the cilantro lime crema by adding hot water over the cashews and setting them aside to soak for at least 10 minutes. Then, roughly chop cilantro and garlic.
Add cilantro, garlic, and half of an avocado into a high-speed blender. Squeeze in 2 limes, then add water, salt, pepper, olive oil, and agave syrup.
Once cashews have soaked for at least 10 minutes, rinse and drain before adding into the blender. Blend on medium-high speed until ingredients are well-combined. Set aside.
To prepare the salad, dice the mini heirloom tomatoes, cucumbers, and orange bell pepper. Then, slice the red onion.
Add the tomatoes, cucumbers, bell pepper, and onion into a large bowl with the salad greens. Then, add the roasted corn and black beans, and toss to combine. *Note: if using frozen corn, add to a microwave-safe bowl, cover with water and a small plate, and microwave on high for 2-3 minutes, until corn has thawed, before adding to salad.
Cook steak in a skillet over medium high heat, searing each side until desired doneness is reached (I prefer my steak to be cooked medium). Let steak rest for up to 5 minutes before slicing.
To serve, add steak over top of salad and drizzle with cilantro lime crema. Optional to serve with sliced avocado, sour cream, and shredded cheese.