# 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 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
22 - 1 cup packed fresh cilantro leaves, stems removed
23 - 1 clove garlic
24 - Juice of 1 lime
25 - 2 tablespoons water
26 - Salt and freshly ground black pepper, to taste
# Method:
01 - Whisk together olive oil, minced garlic, lime juice, chili powder, cumin, smoked paprika, salt, and pepper in a shallow dish until well combined.
02 - Add steak to the marinade, turning to coat both sides completely. Cover and refrigerate for at least 30 minutes or up to 2 hours.
03 - Preheat grill, grill pan, or broiler to high. Brush corn with olive oil and season with salt and pepper. Cook, turning occasionally, until charred and tender, about 8–10 minutes. Cool slightly, then cut kernels from cob.
04 - Combine sour cream, mayonnaise, cilantro, garlic, lime juice, salt, and pepper in a blender. Blend until smooth, adding water 1 tablespoon at a time until pourable. Adjust seasoning to taste and refrigerate until serving.
05 - Heat grill or heavy skillet over medium-high. Remove steak from marinade, allowing excess to drip off. Grill 3–4 minutes per side for medium-rare or to desired doneness. Transfer to cutting board and rest for 5 minutes. Slice thinly against the grain.
06 - Divide cooked rice or quinoa among four bowls. Arrange sliced steak, roasted corn, avocado, cherry tomatoes, and red onion on top. Drizzle generously with cilantro cream sauce, sprinkle with crumbled cheese, and garnish with fresh cilantro. Serve with lime wedges.
