Step 1: Prepare the Steak: Pat the flank steak dry with paper towels. Season generously with salt and black pepper on both sides. Heat 1 tbsp olive oil in a large skillet or grill pan over medium-high heat. Once hot, sear the steak for 3-5 minutes per side for medium-rare, or until desired doneness. Remove from pan, tent with foil, and let rest for 5-10 minutes before thinly slicing against the grain.
Step 2: Roast the Corn: While the steak rests, if using fresh corn, heat the same skillet (or a separate pan) over medium-high heat. Add corn kernels and cook, stirring occasionally, until lightly charred and tender, about 5-7 minutes. If using frozen corn, thaw and pat dry before roasting. Season with a pinch of salt and pepper.
Step 3: Make the Zesty Cilantro Cream: In a small food processor or blender, combine Greek yogurt, fresh cilantro, lime juice, jalapeño (if using), minced garlic, and salt. Blend until smooth and creamy. Add 1-2 tablespoons of water if needed to reach your desired consistency. Taste and adjust seasoning as necessary.
Step 4: Assemble the Bowls: Divide the cooked quinoa and mixed greens among 4 serving bowls. Arrange the sliced flank steak, roasted corn, sliced avocado, and halved cherry tomatoes over the greens and quinoa.
Step 5: Serve: Drizzle each bowl generously with the Zesty Cilantro Cream. Serve immediately and enjoy your vibrant, healthy dinner!