# Ingredient List:
→ 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, 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 to thin as needed
26 - Salt and freshly ground black pepper to taste
# Directions:
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 steak to marinade, turning to coat both sides evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor development.
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. Cool slightly, then cut kernels from 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 achieving pourable consistency. Adjust seasoning to taste and refrigerate until serving.
05 - Heat grill or heavy skillet over medium-high heat. Remove steak from marinade, allowing excess to drip off. Grill 3 to 4 minutes per side for medium-rare, or to desired doneness. Transfer to cutting board and rest for 5 minutes before slicing thinly against the grain.
06 - Divide cooked rice or quinoa among four bowls. Top each with sliced steak, roasted corn, avocado slices, cherry tomatoes, and red onion. Drizzle with cilantro cream sauce and sprinkle with crumbled cheese. Garnish with fresh cilantro leaves and serve with lime wedges.
