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1.
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Grill steak to your desired doneness, 2.
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In a 10 nonstick skillet, combine corn and green chilies and heat over medium-high heat until warmed through.
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Remove from skillet, tent with foil, and reserve.
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3.
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Return skillet to heat and add black beans, heating over medium-high heat, until hot.
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Cover with lid and set aside.
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4.
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In a medium-sized mixing bowl, combine tomatoes, cilantro, red onion, garlic powder and salt and pepper.
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Mix until evenly incorporated.
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5.
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Next, make the sauce.
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Add butter to a medium-sized, heavy-bottomed sauce pan and bring to medium-high heat.
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Once butter has melted, add shallots and sautee until transparent and aromatic but not browned, about 1 minute.
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6.
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Now add the wine, raise the heat to high, and boil until reduced to about 1 tablespoon, 4 to 6 minutes.
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Add the chicken broth and boil until reduced to about 1/2 cup, usually another 8 to 10 minutes.
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7.
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Add the cream, lower the heat to medium-high, and continue to boil until reduced to about 3/4 cup.
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This usually takes 9 to 12 minutes.
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Remove the pan from heat, add in the fresh cilantro, zest, and cheese, stirring to incorporate the cheese as it melts.
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Season to taste with salt and pepper.
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8.
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Arrange steak, pico de gallo, corn, black beans and avocado however you desire in serving bowls.
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9.
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Drizzle Lime-Cilantro Cream sauce over the top and serve immediately.
