# What You'll Need:
→ For the Steak
01 - 1 pound flank steak or skirt steak
02 - 2 tablespoons olive oil
03 - 2 cloves garlic, minced
04 - 1 tablespoon fresh lime juice
05 - 1 teaspoon chili powder
06 - 1 teaspoon ground cumin
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper
→ For the Roasted Corn
10 - 2 ears fresh corn, husked
11 - 1 tablespoon olive oil
12 - Salt and freshly ground black pepper to taste
→ For the Bowl
13 - 2 cups cooked rice, quinoa, or cauliflower rice
14 - 1 ripe avocado, sliced
15 - 1 cup cherry tomatoes, halved
16 - ¼ cup thinly sliced red onion
17 - ¼ cup crumbled Cotija or feta cheese
18 - Fresh cilantro leaves for garnish
19 - Lime wedges for serving
→ For the Cilantro Cream Sauce
20 - ½ cup sour cream or Greek yogurt
21 - ½ cup mayonnaise, optional for extra richness
22 - 1 cup packed fresh cilantro leaves, stems removed
23 - 1 clove garlic
24 - Juice of 1 lime
25 - 2 tablespoons water for thinning as needed
26 - Salt and freshly ground black pepper to taste
# How-To Steps:
01 - In a shallow dish, whisk together olive oil, minced garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper until well combined.
02 - Add the steak to the marinade, turning to coat both sides evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
03 - Preheat grill, grill pan, or broiler to high heat. Brush corn with olive oil and season lightly with salt and pepper. Cook, turning occasionally, until charred and tender, approximately 8 to 10 minutes. Allow to cool slightly, then cut kernels from the cob.
04 - In a blender or food processor, combine sour cream, mayonnaise if using, cilantro, garlic, lime juice, salt, and pepper. Blend until smooth. Add water one tablespoon at a time until pourable consistency is achieved. Taste and adjust seasoning as needed. Refrigerate until ready to serve.
05 - Heat a grill or heavy skillet over medium-high heat. Remove steak from marinade, allowing excess liquid to drip off. Grill for 3 to 4 minutes per side for medium-rare, or until desired doneness is reached. Transfer to a cutting board and let rest for 5 minutes. Slice thinly against the grain.
06 - Divide cooked rice or quinoa evenly among four serving bowls. Top each bowl with sliced steak, roasted corn kernels, avocado slices, cherry tomatoes, and red onion. Drizzle generously with cilantro cream sauce and sprinkle with crumbled cheese. Garnish with fresh cilantro leaves and serve with lime wedges.
