1. Preheat your grill to medium-high heat. If you’re like me and love that outdoor smoky flavor, this step is key.
2. Rub the flank steak with 1 tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper. Let it sit while the grill heats up.
3. Brush the corn with the remaining olive oil and place it on the grill. Roast until slightly charred, turning occasionally, about 10 minutes.
4. Grill the steak for about 4-5 minutes per side for medium-rare, or until it reaches your preferred doneness. Remember my chili incident? Always check for balance here—a meat thermometer is your friend.
5. Remove the steak and corn from the grill. Let the steak rest for at least 5 minutes before slicing against the grain for maximum tenderness.
6. Cut the kernels off the corn and toss them with the avocado, cherry tomatoes, and red onion in a large bowl.
7. Mix the cooked quinoa or rice with lime juice and a pinch of salt. Divide among serving bowls.
8. Top each bowl with the grilled steak slices, corn salad, and garnish with fresh cilantro.

These steps are designed to be as straightforward as possible, making this recipe approachable. Remember, cooking should be fun and a little experimental, just like those nights I spent fixing my over-salted chili.