Ingredients
Scale
- 1 pound flank steak or skirt steak, trimmed
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil, divided
- 2 ears fresh corn, husked and kernels removed (or 1 1/2 cups frozen corn, thawed)
- 1 large ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1 cup cooked brown rice or quinoa (optional, for a more filling bowl)
- Fresh cilantro leaves, for garnish
- For the Cilantro Cream:
- 1/2 cup Greek yogurt or sour cream (substitute with vegan yogurt for dairy-free)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 small garlic clove, minced
- Salt and pepper, to taste
Instructions
- Begin by preparing the steak. In a small bowl, mix smoked paprika, cumin, garlic powder, salt, and pepper. Rub this spice blend all over the flank steak. Let it sit at room temperature for about 15 minutes while you prepare the other components.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the steak. Cook for about 4-5 minutes per side for medium-rare, or longer if you prefer it more done. Remove the steak from the pan and let it rest on a cutting board for at least 10 minutes. Resting is key—this locks in the juices and makes every bite tender and flavorful.
- While the steak rests, use the same skillet to cook the corn kernels. Add the remaining tablespoon of olive oil to the pan, then toss in the corn. Cook for about 5 minutes, stirring occasionally, until the corn is lightly charred and sweet-smelling. This step adds a smoky depth that reminds me of summer barbecues in my family’s backyard.
- Prepare the cilantro cream by combining Greek yogurt, chopped cilantro, lime juice, minced garlic, salt, and pepper in a small bowl. Stir until smooth and creamy. Taste and adjust the seasoning. If you’ve got little ones at the table, you might want to go easy on the garlic—they’ll thank you!
- Slice the rested steak thinly against the grain. This technique ensures each bite is tender, a tip my Nonna Rosa drilled into me early on.
- Assemble your bowls: start with a base of cooked brown rice or quinoa if using, then layer on the charred corn, diced avocado, cherry tomatoes, and red onion. Top with the sliced steak and a generous dollop of cilantro cream. Garnish with fresh cilantro leaves.
- Serve immediately while the steak is warm and the flavors are vibrant. I love to add a wedge of lime on the side for anyone who wants an extra burst of citrus brightness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
