Remove the flank steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Pat it dry, then season with salt and pepper.

Heat a skillet over medium-high heat and add a splash of olive oil. Cook the flank steak for 4-5 minutes on each side for medium-rare. Let it rest before slicing.

In the same skillet, add olive oil if needed and sauté corn kernels over medium heat for 5-7 minutes until golden.

In a mixing bowl, combine sour cream, chopped cilantro, minced garlic, and lime juice. Stir until smooth, adjusting seasoning.

Layer your bowl with quinoa, sliced steak, sautéed corn, and avocado. Drizzle with cilantro cream sauce and serve immediately.