1. Preheat your grill to medium-high heat. While the grill is heating, take the flank steak out of the fridge and let it come to room temperature.
2. Rub the steak with 1 tablespoon of olive oil, salt, and pepper. I remember my grandmother always saying, “A well-seasoned steak needs nothing more than salt and pepper.”
3. Place the steak on the grill, cooking for about 4-5 minutes per side for medium-rare. Adjust the time if you prefer your steak more or less done. Trust your instincts; they’re sharper than you think.
4. Remove the steak from the grill and let it rest for at least 5 minutes. This ensures all those delicious juices stay locked in.
5. While the steak rests, prepare the sauce by mixing the Greek yogurt, lime juice, garlic, parsley, honey, and a pinch of salt and pepper in a bowl.
6. Slice the steak against the grain into thin strips. This little trick makes even a tougher cut like flank steak melt in your mouth.
7. Assemble the bowls by placing quinoa or rice at the bottom, followed by slices of steak, cherry tomatoes, and avocado. Drizzle generously with the sauce and garnish with cilantro and a lime wedge.

And there you have it—a meal that’s as comforting as it is quick, perfect for those nights when you want something special without spending hours in the kitchen.