Peak summer.
1 tsp. freshly ground black pepper, plus more2 cups cooked whole grains, such as quinoa, farro, rice, or barley2 Tbsp. fresh lime juiceSeason steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature 30 minutes.
Prepare a grill for medium-high heat or heat grill pan over medium-high. Grill steak, turning occasionally, until an instant-read thermometer inserted into the center of steak registers 120–125°F for medium-rare . Transfer to a cutting board and let rest at least 10 minutes or until cool. Meanwhile, grill corn until charred on all sides, about 10 minutes. Transfer to cutting board and let cool.
Slice corn off cobs into a large bowl. Add grains, feta, scallions, oil, lime juice, and 1/2 tsp. salt and stir to combine. Divide corn mixture among bowls. Thinly slice steak against the grain . Top bowls with steak and avocado. Drizzle jalapeño sauce over; season with salt and pepper.Steak and corn can be grilled 3 days ahead. Transfer to separate airtight containers and chill.
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