Steak Avocado Roasted Corn Bowl

Ingredients

• 1 lb flank steak, preferably grass-fed
• 2 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 ears of fresh corn, husked
• 1 tablespoon butter
• Salt, to taste
• 1 cup cooked brown rice or quinoa
• 1 ripe avocado, diced
• 1 medium tomato, diced
• 1/2 cup black beans, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1/4 cup plain Greek yogurt
• 2 tablespoons lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste

Instructions

1. In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper. Rub this mixture evenly over the flank steak to ensure full coverage. Allow it to marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
2. Preheat your grill or grill pan over medium-high heat. Cook the marinated steak for about 6-8 minutes on each side until it reaches your desired doneness. Let it rest for 5-10 minutes before slicing.
3. Preheat your oven to 400°F (200°C). Place the husked corn on a baking sheet, brush with melted butter, and sprinkle with salt. Roast for about 20 minutes, turning halfway through. Once cool enough, cut the kernels off the cob.
4. Cook the brown rice or quinoa according to package instructions. Fluff with a fork when finished.
5. In a small bowl, combine Greek yogurt, lime juice, chopped cilantro, salt, and pepper. Whisk until smooth.
6. In a large bowl, layer the cooked rice or quinoa as the base. Top with sliced steak, diced avocado, roasted corn, black beans, diced tomato, chopped red onion, and fresh cilantro. Drizzle with cilantro lime dressing.