1. Start by preparing the corn. Preheat your grill or a cast-iron skillet over medium-high heat. Brush the corn with 1 tablespoon of olive oil, then place it on the grill or skillet. Roast the corn, turning occasionally, until the kernels are charred and tender, about 10-12 minutes. Remove from heat and let cool slightly. Once cooled, slice the kernels off the cob and set aside.
2. While the corn is roasting, season the steak generously with salt, black pepper, cumin, and smoked paprika. Let it sit at room temperature for about 10 minutes to absorb the flavors.
3. Heat the remaining tablespoon of olive oil in a heavy skillet over medium-high heat. When hot, add the steak and sear for 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness. Remove the steak from the pan and let it rest for at least 5 minutes before slicing thinly against the grain.
4. In a small bowl, toss the sliced red onion and cherry tomatoes with lime juice and a pinch of salt. This quick pickling step adds a bright, fresh contrast to the savory steak and sweet corn.
5. If using, warm the cooked brown rice or quinoa to serve as the base of your bowl.
6. Assemble your bowl by layering the grain base (if using), then topping with sliced steak, roasted corn kernels, avocado slices, and the marinated onions and tomatoes.
7. Garnish with fresh cilantro leaves and, if you like, a light drizzle of sour cream or Greek yogurt to add creaminess and a touch of tang.
8. Serve immediately and enjoy the medley of smoky, creamy, and bright flavors.

One thing Mama Lu taught me was to trust your instincts in the kitchen. Don’t be afraid to taste as you go and adjust seasoning. When I first introduced this bowl to friends here in Portland, I found that a little extra lime juice really lifted the whole dish, much like how a squeeze of fresh lemon could brighten her Sunday pot roast gravy.