Let the flank steak rest at room temperature for about 30 minutes. Season both sides generously with salt and pepper.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the steak and sear for 4-5 minutes on each side until browned.

Remove the steak, let it rest for 5 minutes, then slice against the grain into thin strips.

In the same skillet, add corn and sauté until golden and slightly charred, about 5-7 minutes.

Combine sour cream, cilantro, garlic, and lime juice in a bowl, whisk until smooth and creamy.

Assemble the bowl: start with quinoa, layer with steak, corn, and avocado. Drizzle with cilantro cream sauce.

Serve immediately, optionally with crispy tortilla chips on the side.