Creating the Steak, Avocado & Roasted Corn Bowl with Cilantro Cream Sauce is a straightforward process. Follow these steps for the best results:

1. Prepare the Steak: Season the flank steak with olive oil, salt, and pepper. Allow it to marinate for about 10-15 minutes.

2. Cook the Corn: In a skillet over medium heat, add the corn kernels. Roast for about 5-7 minutes until they are slightly charred. Remove from heat and set aside.

3. Cook the Steak: In the same skillet, add the marinated flank steak. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached. Let it rest for 5 minutes before slicing.

4. Prepare the Cilantro Cream Sauce: In a bowl, combine the sour cream (or Greek yogurt), chopped cilantro, lime juice, minced garlic, salt, and pepper. Mix until smooth and set aside.

5. Assemble the Bowl: In serving bowls, layer the cooked quinoa or rice as the base. Top with sliced steak, roasted corn, diced avocado, and halved cherry tomatoes.

6. Add the Sauce: Drizzle the cilantro cream sauce generously over the top of each bowl.

7. Garnish and Serve: Finish with a sprinkle of fresh cilantro and a squeeze of lime juice if desired.