• 1 pound flank steak or skirt steak, trimmed
• 1 tablespoon olive oil, plus extra for cooking
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 cups fresh or frozen corn kernels (if frozen, thawed)
• 2 ripe avocados, diced
• 1 medium red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 cup cooked rice or quinoa (optional, for a fuller bowl)
• 1/4 cup fresh cilantro leaves, chopped (plus extra for garnish)
• For the Cilantro Cream:
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup fresh cilantro leaves, packed
• 1 tablespoon lime juice (freshly squeezed)
• 1 small garlic clove, minced
• Salt and pepper, to taste

Substitution tips: If you don’t have flank steak, sirloin works great too. Greek yogurt makes the cilantro cream lighter if you want to skip sour cream. No fresh corn? Frozen is perfectly fine. And if you want to make this vegetarian, swap the steak for grilled portobello mushrooms or black beans.